This is the recipe I’ve been waiting for. As soon as I read this in the Forks Over Knives – The Cookbook the other night, I was chomping at the bit to make it. The only problem was that I didn’t have my grinder yet to grind up the flax seeds to make the flax egg. I’m not comfortable enough with baking yet, let alone vegan/plant-based baking, to make a substitution on my own. So I patiently bided my time until the UPS guy delivered my grinder. Thanks to Amazon Prime, I only had to wait two days, but it was a very long two days.
These muffins are amazing. Chock full of peaches, lots of spicy ginger, warm and gooey. I made one modification to the recipe, one that I was confident would improve upon these muffins. I grated a thumb-sized piece of fresh ginger and folded it in with the peaches. I think it gives it an extra kick and takes these muffins over the edge. I might even like this better than the peach and ginger pie I made a few weeks ago — it’s a close call. The ginger-peach combination is really quite a perfect match!
ginger peach muffins
from Forks Over Knives – The Cookbook
- 1 cup unsweetened plant-based milk (I used almond milk)
- 1 tbsp ground flaxseeds
- 1 tsp apple cider vinegar
- 2 1/4 cups spelt flour
- 3/4 cup dry sweetener (I used raw cane sugar)
- 1 tbsp baking powder
- 1/2 tsp salt
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 3/4 cup unsweetened applesauce
- 1 tsp pure vanilla extract
- 4 medium peaches, peeled, halved, pitted, and cut into 1/4-inch slices (about 2 cups)
- thumb-sized piece of fresh ginger, grated (optional)
1. Preheat the oven to 350˚F. Line a 12-cup muffin pan with silicone liners or have ready a nonstick or silicone muffin pan. (Mine made 18 muffins, filled to the brim).
2. In a large measuring cup, use a fork to vigorously mix together the milk, flaxseed, and vinegar. Mix for about a minute, or until it appears foamy. Set aside.
3. In a medium mixing bowl, sift together the flour, dry sweetener, baking powder, salt, ginger, and cinnamon. Make a well in the center of the mixture and pour in the milk mixture. Add the applesauce and vanilla and stir together with the milk mixture in the well. Incorporate the dry ingredients into the wet ingredients in the well just until the dry ingredients are moistened (do not overmix). Fold in the peaches (and grated ginger, optional).
4. Fill each muffin cup all the way to the top. Bake for 24 to 27 minutes, or until a knife inserted through the center comes out clean.
5. Remove the pan from the oven. Let the muffins cool completely, about 20 minutes, then carefully run a knife around the edges of each muffin to remove.