Ginger peach muffins from Good to the Grain: Baking with Whole-Grain Flours (page 124) by Kim Boyce and Amy Scattergood

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Lepa on August 20, 2017

    I was not happy with these muffins, especially considering how much work was involved. The flavor was okay (but not particularly exciting). They looked like a mess. The recipe instructed me to fill the muffin cups and, against my better judgment, I did. The resulting muffins were large and spread out over the pan and I had to cut them apart. They looked like they had been through the garbage disposal. We ate them happily but I doubt I'll bother with this recipe again.

  • caitmcg on September 02, 2012

    Liked the flavor, but in future would add more ginger and also fold chopped peaches into the batter instead of placing slices on top - the peaches dried out a bit in baking.

  • mseers on August 14, 2011

    These muffins turned out very crumbly for me and fell apart when I tried to take them out of the pan. Any ideas what I did wrong?

  • PatriciaScarpin on June 03, 2011

    These are amazing! I omitted the crystallized ginger (did not have any at home), and yet the ginger flavor was there. Delicious and were a hit with the coworkers!

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Reviews about this recipe

  • David's Table

    I recommend avoiding the temptation to devour all of these when they come out of the oven. Save some for the next day when the ginger flavor seems to come through even more.

    Full review

  • Lisa Is Cooking

    There was no doubting that these were going to be good. I just had no idea how good. I thought I knew all about peaches with ginger, but it's nice to be taken by surprise like this.

    Full review
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