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Ginger-Peach Breakfast Muffins Recipe

Name: Ginger-Peach Breakfast Muffins
Yield: 12
Ingredients: 1 cup unsweetened, unflavored plant-based milk; 1 tablespoon flaxseed meal; 1 teaspoon apple cider vinegar; 2¼ cups spelt flour; ¾ cup evaporated cane sugar; 1 tablespoon regular or sodium-free baking powder; 2 teaspoon ground ginger; 1 teaspoon ground cinnamon; ½ teaspoon sea salt; ¾ cup unsweetened applesauce; 1 teaspoon pure vanilla extract; 4 medium peaches, peeled, pitted, and cut into ¼-inch- thick slices (2 cups)

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Ingredients

1 cup unsweetened, unflavored plant-based milk

1 tablespoon flaxseed meal

1 teaspoon apple cider vinegar

2¼ cups spelt flour

¾ cup evaporated cane sugar

1 tablespoon regular or sodium-free baking powder

2 teaspoon ground ginger

1 teaspoon ground cinnamon

½ teaspoon sea salt

¾ cup unsweetened applesauce

1 teaspoon pure vanilla extract

4 medium peaches, peeled, pitted, and cut into ¼-inch- thick slices (2 cups)

Method

Preheat oven to 350°F. Line twelve 2½ -inch muffin cups with paper, foil, or silicone bake cups.

In a glass measuring cup whisk together milk, flaxseed meal, and vinegar about 1 minute or until foamy. In a large bowl stir together the next six ingredients (through salt). Make a well in the center of flour mixture. Add milk mixture, applesauce, and vanilla to flour mixture. Stir just until batter is lumpy (do not overstir). Gently fold in peach slices.

Spoon batter into prepared muffin cups, filling each to the top. Bake 24 to 27 minutes or until a toothpick inserted into centers of muffins comes out clean. If desired, lightly brush tops with water and sprinkle with a little additional sugar. Cool in pan on a wire rack 20 minutes before serving.

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