Summary: This is a fantastic summer variation on our favorite whole grain muffin recipe!
Yield: 9-12 muffins
- 1 stick butter, melted
- 1 egg, beaten
- ½ cup buttermilk
- 2½ cups whole wheat pastry flour
- ½ cup sugar
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 3 cubes crystallized ginger, minced
- ½ teaspoon ground ginger
- dash of ground cardamom
- 1 cup peeled, seeded and chopped peaches
Preheat oven to 375° Fahrenheit degrees and grease one 12-cup or two 6-cup muffin tins or fill with liners.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, minced and ground gingers and cardamom. Gently toss in the chopped peaches.
In another bowl, whisk together the melted butter, egg and buttermilk.
Fold wet mixture into dry mixture and stir until just combined.
Fill muffin tins or liners; bake for 17 minutes, until muffins are golden brown on top. Serve warm if possible.