I love me some delicious breakfast pastries. These muffins were based on the Bakery-Style Berry Muffins recipe in the Vegan Brunch book which is a super solid, really basic muffin recipe, but I wanted to make a ginger version and use peaches instead of berries, so here’s what I used:
-2 cups all-purpose flour
-3/4 cup sugar
-1 tbsp baking powder
-1/2 tsp salt
-1/2 cup soy yogurt
-1/2 cup soy milk
-12 cup canola oil
-2 tsp vanilla extract
-approximately 1 1/4 cups frozen peaches, chopped into small pieces
-2 tsp ground ginger
-approximately 1/2 cup chopped candied ginger
Preheat your oven to 375, and lightly grease a muffin tin (darker metal, if you have one available).
Sift the flour, sugar, baking powder, salt, and ginger together in a large mixing bowl and stir to combine. Make a well in the center of the dry ingredients and add the yogurt, milk, oil, and vanilla. Stir to combine, being careful not to over mix, it can still be a little lumpy!
Then fold in the chopped peaches and ginger. Scoop the batter into the muffin tin, I like to use a 1/4 cup measuring cup lightly sprayed with cooking spray to prevent sticking, and get all the muffins approximately the same size. You can also sprinkle a little bit of extra sugar on the tops of the muffins at this point, which gives them a nice, crunchy, sugary top, but they are great without it too.
Bake for 26-30 minutes or until a knife or toothpick inserted in the center comes out clean. Let them cool for a few minutes in the tin, then transfer them to a cooling rack.
