Peach and Ginger Muffins
Photo and muffins by Sophie
These American muffins rise really well, even at high altitude. Incredibly yummy too, so very popular at tea time. You can make them small or large, but small works well for chalet tea and kids. They are inspired by recipes on the Veginity website, which is well worth a visit.
If you don't have measuring cups use a small/medium mug or large teacup.
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Ingredients
- 2 cups of plain, spelt or wholemeal flour
- 2-3 teaspoons of baking powder
- 1/2 cup sugar (3/4 cup if sweet tooth or for kids party)
- two thirds cup soya milk
- two thirds cup vegetable oil (eg rapeseed, olive or sunflower oil)
- 2 teaspoons mixed spice / cinnamon / nutmeg
- 2 teaspoons ground ginger or ideally 2 tablespoons finely chopped fresh ginger
- 1 can or jar of peaches, drained and chopped small
Method
- heat oven to 180C
- mix dry ingredients
- stir in soya cream and oil until just mixed without lumps, and add more flour if it is runny rather than can stay in a blobby mass (different flours have different absorbancies)
- fold in the peaches and ginger
- place in muffin tins, either very well greased or lined with muffin cases, or use silicone trays
- bake in oven for 20-25 minutes if large muffins or 12-15 minutes if mini muffins, until golden
- cool on a rack and serve warm or cold
About
- Difficulty: Beginners
- Preparation: Bake
- Provides: 12 servings
- Yields: 12-20 muffins, depending on size
- Vegginess:: Vegan
Type
Timings
- Preparation: 10 minutes
- Cooking: 25 minutes
- Total: 35 minutes
Allergy details
Author
This recipe was reproduced with the kind permission of .
