ginger peach muffins (vegan)

24th July 2018

New MOON dip.

“The leaves of the lotus are emergent, meaning that they rise above the water level whereas the leaves of water-lily are found floating on the water surface. Same is true for their respective flowers; lotus flowers are emergent and water-lily flowers are floating.”

Monserrate Pond, Sintra

ginger peach muffins

Makes 12 muffins

Adapted from ‘Good to the Grain’ by Kim Boyce.

‘Ripe peaches, cooked briefly in ginger syrup, are spooned over muffins made with soft, mellow oat flour and minced candied ginger. Be sure to use peaches that are slightly tart and not so ripe that they’ll break apart in the pan. Allow time for the muffins to cool before eating, as the oat flour can be moist when warm’. – Kim Boyce. 

ingredients

2 Tbsp chia seeds

½ cup nut milk (almond, rice etc.)

peach topping 

2 medium/310g firm, ripe peaches

1 Tbsp ghee/coconut oil

2 Tbsp brown sugar/maple syrup

1 heaped tsp freshly grated ginger

dry ingredients 

¾ cup/75g oat flour

¾ cup/100g whole wheat flour

¾ cup/100g unbleached white flour

1 Tbsp baking powder

¼ cup/50g light brown fine sugar

½ cup/75g dark brown sugar

¼ tsp fine rock salt

wet ingredients 

¾ cup/185ml nut milk (almond, rice, etc)

 cup/80ml mild-tasting olive/coconut oil

1 Tbsp vanilla essence

2 heaped Tbsp grated ginger

3 Tbsp/35g finely chopped crystallized ginger

preparation 

1.  Preheat the oven to 180C/350F.  Rub a muffin tin with butter or oil.

2.  Whisk the chia seeds and almond milk together in a medium bowl; set aside for 10 minutes to thicken.

3.  Grate the ginger, you will need 2 heaped tablespoons plus 1 tsp – divided.

for the peach topping

4.  Halve the peaches, remove the seeds, cut into quarters and then each quarter into three slices about ¼-inch thick. Set aside.

5.  In a large skillet over medium heat, add the ghee/oil, sugar and 1 heaped teaspoon grated ginger, melt the mixture, stirring to combine. Cook until the mixture begins to bubble, about 2 minutes.

6.  Add the peaches, toss the pan to coat them with syrup, cover and allow to simmer for 2 minutes. Remove from heat and set aside.

for the cake

7.  Whisk together the oat flour, whole-wheat flour, unbleached white flour, baking powder, sugars and salt in a mixing bowl.  Set aside.

8.  In a separate mixing bowl, combine the chia mixture, nut milk, olive oil, vanilla essence, remaining grated ginger and finely chopped crystallized ginger.

9.  Combine the wet and dry ingredients.  Mix thoroughly with a wooden spoon; do not over mix.

10.  Scoop the batter into 12-muffin cups, using a spoon or an ice-cream scoop, fill only a little bit over halfway, as the batter will rise when the peaches are placed on top.

11.  Toss the peaches to coat them with the pan juices and individually lay one slice of peach over each of the muffins, tucking the second slice partway into the batter. Any extra peaches can be served with the muffins. Spoon the pan juices over the muffins.

12.  Bake until golden for approximately 35 minutes, rotating the pan halfway through. The muffins are ready when they are golden and the edges of the peaches are caramelized. These muffins are best eaten the day they are made.

Serve with a dollop of cream or Greek yoghurt and remaining peaches.

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