These muffins kind of happened by accident.
I have wanted to make a ginger peach tart for at least a week now, but when I went to start the dough I realized that I had no butter, no eggs, no ginger powder, and no vanilla extract.
For those of you who don’t bake, that’s the equivalent of being a doctor without a thermometer, a carpenter without a hammer, or a dog walker without a leash.
These muffins are a combination of the best part of every muffin I have ever made. They are a variation on the Whole-Wheat Blueberry Muffins I made at the beginning of camp [hello full circle baking], but with a new and improved consistency. They have a similar sweet streusel topping as the Cinnamon Swirl Coffee Cake, but with candied ginger instead of nuts for added spice.
Sometimes it pays to be stubborn.
Ginger Spiced Peach Streusel Muffins [Vegan]
Makes 12 muffins
1 ¼ c. whole wheat flour
1 c. all-purpose flour
½ c. brown sugar, packed
1 t. baking powder
1 t. baking soda
¼ t. salt
1 t. cinnamon
2 Tea bags of Ginger tea
1/3 c. oil
1 c. milk [I used almond]
¼ t. almond extract
1 ½ c. chopped peaches [I used 5 donut peaches]
¼ c. brown sugar
¼ c. white sugar
1 t. cinnamon
1/3 c. candied ginger, minced
Preheat your oven to 400 degrees. Grease a muffin tin or grease with cooking spray.
In a small bowl, combine the ingredients for the topping and set aside.
Combine the dry ingredients together in a large bowl. Combine the oil, milk, and extract in another bowl. Slowly add the wet ingredients to the dry, mixing well.
Wash and chop [but don’t peel] your peaches. Fold them into the batter.
Fill each muffin tin 1/3 with batter. Add a small spoonful of streusel topping to each muffin [using about half], and fill the remaining 1/3 of the way. Finish each muffin with the rest of the topping. The tins should be about ¾ full.
Bake for 18 – 20 minutes, until a toothpick comes out clean.