Name: Raspberry, Peach and Ginger Muffins
Yield: 1
Ingredients: 1 3/4 c. all-purpose flour -; 3/4 c. sugar -; 2 tsp. baking powder -; 1/2 tsp. salt -; 1/2 c. whole milk -; c. vegetable oil -; 2 eggs -; 1 tsp. pure vanilla extract -; 2 c. fresh raspberries -; 6 dried peach halves (4 1/2 ounces) -; 3 tbsp. finely chopped candied ginger -

Recipe information

Cooking:

Servings per container:

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Ingredients for - Raspberry, Peach and Ginger Muffins

1. 1 3/4 c. all-purpose flour -

2. 3/4 c. sugar -

3. 2 tsp. baking powder -

4. 1/2 tsp. salt -

5. 1/2 c. whole milk -

6. c. vegetable oil -

7. 2 eggs -

8. 1 tsp. pure vanilla extract -

9. 2 c. fresh raspberries -

10. 6 dried peach halves (4 1/2 ounces) -

11. 3 tbsp. finely chopped candied ginger -

How to cook deliciously - Raspberry, Peach and Ginger Muffins

1. Stage

Preheat the oven to 350 degrees F. Spray a standard 12-cup muffin tin with cooking spray. In a large bowl, whisk the flour with the sugar, baking powder and salt. In a large measuring cup, whisk the milk with the oil, eggs and vanilla. Fold the egg mixture into the dry ingredients just until incorporated; do not overmix. Gently fold in the raspberries, dried peaches and candied ginger.

2. Stage

Spoon the batter into the prepared muffin cups and bake for 25 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Let the muffins cool in the pan for 5 minutes then transfer them to a rack to cool for at least 15 minutes. Serve warm or at room temperature.

3. Stage

Make Ahead: The muffins can be stored overnight in an airtight container.