LADING

{the weekly muffin} ginger and peach

End of the year is drawing near (nearer that it looks like…) and I am sorting through all my muffin bookmarks saved throughout the year. For today, I selected a ginger and peach recipe from White on Rice Couple (a little bit adapted to suit my pantry…).

Dry ingredients: 100g oat flour (I used rolled oats and a kitchen robot for this one…), 100g plain flour, 60g whole wheat flour, 55g sugar, 45g brown sugar, 1 tsp baking powder, 1 tsp baking soda, 1/2 tsp salt, 1 Tbsp ground ginger.

Wet ingredients: 85g melted butter, 180ml milk, 120g sour cream, 1 egg.

Caramelized peach: one large peach, cut in slices, caramelized over low heat (in a sauce pan), usingĀ 20g butter + 1 Tbsp honey, 2 tsp ground ginger.

Fold in the wet ingredients into the dry ones. Spoon the batter into the pre-greased muffin cups and decorate with a slice or two of the caramelized peach. Bake over medium heat for 15 mins, until the skewer comes out clean.

Enjoy warm, with milk or coffee. And enjoy your weekend!

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