Categories: Breakfast, Muffins, Peaches

Ingredients

• 1 cup all-purpose flour
• 3/4 cup cake flour
• 1 cup sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large eggs, beaten
• 3/4 cup buttermilk
• 1/2 cup unsalted butter, melted
• 1 fresh peach, diced
• 1 1/2 tablespoons grated peeled fresh ginger
• 1 teaspoon vanilla extract

Directions

1. Preheat oven to 400°; spray a 12-cup muffin tin with nonstick cooking spray.

2. Sift flours together in a bowl; add in the sugar, baking powder, baking soda, and salt; stir to combine.

3. Beat the eggs and buttermilk together in another bowl; add in the butter, peach, ginger, and vanilla, stirring to combine.

4. Pour into the dry mixture and stir together quickly, taking care not to overbeat.

5. Spoon batter into muffin tin, filling cups 2/3 full.

6. Bake 8-10 minutes or until tops are browned; remove from oven; cool in pan for 5 minutes and remove to finish cooling on a wire rack.

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