Tag Archives: ginger

Peach Ginger Muffins


The other day, I was at my local farmer’s market. As I was passing the gelato stand, I glanced at the flavors on the board and spotted peach ginger! Upon sampling it, I couldn’t resist treating myself to a small container. The peach and ginger flavors complemented each other perfectly and I thought why not try making peach ginger muffins?


So I tweaked one of my peach muffin recipes to come up with this one! I made a few substitutions, like replacing the oil with butter and reducing the amount by a bit, adding fresh ginger, and reducing the sugar, which all worked out nicely! These muffins are moist, soft, and impart the flavor of fresh sweet peaches as well as the slight bite of the ginger, and the warmth of the cinnamon. Enjoy while peaches are in season!


Peach Ginger Muffins 

Yield: 18 muffins

2 cups (9.25 oz) unbleached all-purpose flour
3/4 tsp baking powder
1 tsp baking soda
scant 1/2 tsp table salt
heaping 1/2 tsp ground cinnamon
heaping 1/2 cup granulated sugar
1 cup buttermilk (any fat content is fine)
4 TBP (1/4 cup) unsalted butter
1 extra-large or large egg
1 tsp pure vanilla extract
1 1/2 cups peeled, diced (1/4-1/2 inch cubes) fresh peaches (about 2 large peaches)
1 1/2 tsp fresh ginger, grated or minced

*If you’d like to add some blueberries in addition to the peach, substitute 1/2 cup of fresh blueberries for the 1/2 cup of peaches

1. Preheat oven to 350 degrees and line 18 muffin cups with paper muffin liners.
2. In a large bowl, mix together the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, and sugar.
3. In another smaller bowl or measuring cup, whisk together the wet ingredients: buttermilk, melted butter, egg, and vanilla until well combined. (This mixture will likely produce clumps; this is a chemical reaction from mixing the melted butter with the buttermilk. This is normal though).
4. Pour the wet ingredients into the dry ingredients; mix just until combined, a few streaks of flour remaining. Gently fold in the peaches and ginger with a rubber spatula until evenly incorporated. Be careful not to overmix or muffins might be tough.
5. Divide batter into muffin cups evenly, should be about 2/3 way full. Bake for 18-25 minutes or until muffins are lightly browned and toothpick comes out with some dry crumbs. Muffins should also spring back when centers are lightly pushed down.
6. Remove from pans and cool on wire rack.

*These muffins will only keep a couple of days at room temperature because of the moisture of the peaches, but place them in the fridge and they will keep for a good week, and then freeze any extras (if they last that long)!

Adapted from the Cooking Channel


Rhubarb Ginger Bread


Rhubarb season is almost coming to an end! So in an effort to make the most of this delicious fruit, I whipped up a rhubarb ginger quick bread recipe I had found on a great blog called Baking Bites. I was intrigued by the addition of crystallized ginger as well as its very healthy ingredients. Truthfully, I was a bit skeptical of no egg yolks, fat free milk, and only 2 TBP butter/oil, but I was delightfully surprised when I tasted this delicious loaf!

I made a few tweaks, which you will find in the recipe below, one being using ground ginger since I didn’t have the crystallized ginger on hand. I also added cinnamon and cut the sugar a lot. In my opinion, the bread is still quite sweet, but if you have a big sweet tooth, the original recipe called for 1 cup. I also wanted this to be more of a breakfast bread than a cake loaf.

This moist, flavorful quick-bread comes together in a flash and is delicious lightly toasted by itself, or would also be excellent with a little butter, jam, or ricotta spread on top.





Rhubarb Ginger Bread 

Yield: one 9 by 5″ loaf pan


2 cups (9-10 oz) all-purpose flour

1/2 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

1/2 tsp cinnamon

1/2 cup + 1/8 cup granulated sugar

2 TBP canola oil (or melted unsalted butter)

2 egg whites or 1/3 cup egg substitue

3/4 cup fat-free milk

3 TBP crystallized ginger, chopped (or 1/4 tsp ground ginger)

1 1/4 cups rhubarb, chopped (2.5 stalks)


1. Preheat oven to 350 degrees and grease a 9 by 5 inch loaf pan with cooking spray or butter.

2. Mix dry ingredients in a large mixing bowl including flour, baking soda, baking powder, salt, ground ginger (if using), cinnamon and sugar.

3. Lightly beat oil (butter), egg whites, and milk in another bowl.

4. Pour wet mixture into dry mixture and stir until almost combined, a few streaks of flour still remaining. Then stir in ginger and rhubarb until just combined. Be careful not to overmix or mix too rigorously.

5. Pour into prepared pan and bake for 40-50 minutes, rotating half way through baking time, until a tester comes out with few crumbs. (Mine was done in about 42 minutes).

6. Place on rack to cool for 10 minutes and then turn out of pan onto rack and let cool completely.

Adapted from Baking Bites