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Ingredients
| all-purpose flour (unsifted): 1 cup |
| cake flour: 3/4 cup |
| granulated sugar: 1 cup |
| baking powder: 2 tsp |
| baking soda: 1 tsp |
| salt: 1/2 tsp |
| eggs: 2 (large//beaten) |
| buttermilk: 3/4 cup |
| unsalted butter: 1/2 cup (melted) |
| peaches: 1 (diced) |
| ginger (minced): 1 1/2 Tbl (grated and peeled) |
| vanilla extract: 1 tsp |
Ginger-Peach Muffins
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
10 min -
Servings
12 serving(s)
Tags
- Preheat oven to 400°; spray a 12-cup muffin tin with nonstick cooking spray.
- Sift flours together in a bowl; add in the sugar, baking powder, baking soda, and salt; stir to combine.
- Beat the eggs and buttermilk together in another bowl; add in the butter, peach, ginger, and vanilla, stirring to combine.
- Pour into the dry mixture and stir together quickly, taking care not to overbeat.
- Spoon batter into muffin tin, filling cups 2/3 full.
- Bake 8-10 minutes or until tops are browned; remove from oven; cool in pan for 5 minutes and remove to finish cooling on a wire rack.