I’ve had Good to the Grainfor a couple of years now and i’m sorry to say i have only made a couple of recipes out of it. It’s this wonderful book that has all these great recipes using different flours like rye, whole wheat, oat, amaranth and others. These muffins were delicious, such deep flavor and great texture. I have a new goal to cook more of Kim Boyce’s recipes.
Ginger Peach Muffins from Good to the Grain by Kim Boyce
2 tablespoons plus 1 teaspoon grated fresh ginger
1 large or 2 small peaches, ripe but firm
1 tablespoon unsalted butter
1 tablespoon honey
1 cup oat flour (i threw some oats into my vitamix until it looked like flour)
1/2 cup whole-wheat flour
1/4 cup sugar
1/4 cup dark brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon kosher salt
3 ounces (3/4 stick) unsalted butter, melted and cooled slightly
3/4 cup whole milk
1/2 cup sour cream
3 tablespoons finely chopped crystallized ginger
1. Heat oven to 350. I used my Demarle muffin tray- so i didn’t need to spray,flour, or grease however if you are using a metal traditional muffin tray you will need to butter it or add paper liners.
2. Grate the ginger into a large bowl, some will be used for the topping and the rest for the batter.
3. Slice your peach(es). Add the butter, honey and 1 teaspoon of grated ginger to a skillet. Heat over medium high to melt the mixture. Cook until bubbly, about 2 mins. Add the peaches and toss to coat, set aside.
4. Mix dry ingredients together. Add wet ingredients to the bowl with the rest of the grated ginger and whisk until thoroughly combined. Add dry ingredients to wet ingredients until combined.
5. Scoop batter into muffin tray. Top with 1-2 slices of peaches and then spoon the peach syrup over the peaches.
6. Bake for 24-28 minutes. These muffins are best eaten the same day they are made.
They are sooo good! Kim’s directions in the cookbook are much more detailed so i urge you, if baking with different whole grain flours interests you, go buy Good to the Grain!