Tuesday, August 21, 2007

Ginger Peach Muffins

"What I am is a person with a love of peaches, a fear of botulism, and a chest freezer in my garage." --Catherine Newman

Ginger Peach Muffins

3 cups flour (white, wheat, or a blend)
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 cup canola oil
3 eggs, lightly beaten
2 cups sugar
3 cups peaches, peeled, pitted, and chopped
2 tablespoons crystallized ginger, chopped

Preheat the oven to 400 degrees. Grease or line 24 muffin cups.

In a large bowl, mix the flour, cinnamon, baking soda, and salt. In a separate bowl, mix the oil, eggs, and sugar. Stir the oil mixture into the flour mixture just until moistened. Fold in the peaches and ginger. Spoon into the prepared muffin tins. Bake for 20-25 minutes until a toothpick inserted into the center of a muffin comes out clean. Cool the muffins in the pans for a few minutes before placing them on wire racks to cool completely. Makes 24 muffins.


  1. I just read the letter announcing the recall. 460 - all former TWA! Really, I think we were all skeptical about there ever being a recall. Makes me wonder - though I know passenger loads were really high this summer (because I sat on the JUMPSEAT to get to work!) - but I wonder if maybe we're going to do a little more expansion in the international markets...

  2. These look so good! Wondering whether I would be able to make these eggless...

  3. HWM - It's worth a try! What do you use for an egg substitute?