Ginger-Peach Corn Muffins
To many, ginger is synonymous with either the flabby pink shavings plopped beside a sushi roll or the too-sweet soda you were given on your sickbed. For years, I snubbed the root on those grounds, but after opening the bakery, I quickly found I was in the minority. Here’s the thing you need to remember about baking with ginger: It needs a sidekick, or even two. For me, a subtle peach, baked to sweet surrender, is the ideal complement to ginger’s perfumy heat. For this recipe, corn bread is the naturally sweet and grainy foundation.
Recipe information
Yield
makes 12
Ingredients
Roasted Peaches
Muffins
Preparation
Step 1
Preheat the oven to 325°F. Line a baking sheet with parchment paper.
Step 2
In a medium bowl, toss together the peaches, agave nectar, and lemon juice. Spread the peaches evenly on the prepared baking sheet and bake on the center rack for 20 minutes, rotating the sheet 180 degrees after 12 minutes. The peaches will be sizzling, with caramelized edges.
Step 3
Let the peaches stand for 30 minutes, or until cool.
Step 4
Keep the oven temperature at 325°F. Line a standard 12-cup muffin tin with paper liners.
Step 5
Pour the rice milk and apple cider vinegar into a small bowl. Do not stir; set aside to develop into “buttermilk.”
Step 6
In a medium bowl, whisk together the flour, cornmeal, baking powder, baking soda, xanthan gum, salt, cinnamon, and ginger. Add the oil, agave nectar, applesauce, and vanilla to the dry ingredients and stir until the batter is smooth. Pour in the “buttermilk” and mix gently just until the ingredients are fully incorporated.
Step 7
Pour 1/3 cup batter into each prepared cup, almost filling it. Top each muffin with 2 or 3 roasted peach wedges. Bake the muffins on the center rack for 22 minutes, rotating the tin 180 degrees after 10 minutes. The finished muffins will be golden, and a toothpick inserted in the center will come out clean.
Step 8
Let the muffins stand in the tin for 15 minutes, then transfer them to a wire rack and cool completely. Store the muffins in an airtight container at room temperature for up to 3 days.
