Wednesday, August 4, 2010

Ginger Peach Muffins

I've been waiting to make the Ginger Peach Muffins from Good to the Grain since I first got the book back in March.  When delicious, ripe, juicy peaches started showing up at the markets, I broke out the recipe.

There was some hesitation from my primary taste tester, who doesn't like ginger (but will eat anything I make with it despite that preference).  The recipe includes both fresh ginger, used to saute the peaches, and crystallized ginger, which melts on the inside of the muffin.  The final product, perfectly moist when warm, tasted more like gingerbread than actual ginger - the whole was greater than the sum of the parts.

The peaches were delicious, of course - sliced, sauteed in honey, butter, and ginger, and stuck on top of the batter in the muffin cups.  After the first batch, though, we decided it would be an improvement to also dice some peaches up and mix them into the batter.  This was definitely an improvement upon an otherwise perfect recipe.  I thought it made a difference.

Another note - all of Kim's muffin recipes make weird numbers of muffins, usually 8-10 instead of the standard 12.  After the first batch, I decided I could easily stretch the batter to make 12 muffins, which is good for a number of reasons: 1, it makes more muffins; 2, each muffin is less calories; and 3, they are not ginormous and spilling all over the pan (like the first batch).  I found this to improve the quality of the final product as well and I will do it again next time.

Like every other recipe in Good to the Grain, I will be making this again.  YUM.

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