Have you ever had a perfectly ripe peach straight off the tree? Fresh peaches have a uniquely summertime flavor. Growing up, my mom had an Elberta peach tree that grew the best.peaches.ever. ❤❤❤ I became so spoiled on their luscious, juicy flavor that I cannot eat the typical storebought peaches, which are too hard and have very little of that passionate peach flavor. My mom's peach tree is long-dead now, so at this time of year I have to find other sources for fresh, locally-grown peaches.
Tree-ripened peaches are too soft to transport well, which is why you'll find that the best peaches are locally grown and enjoyed soon after harvest. If you don't know anyone with a peach tree, the best places to find local peaches are farmer's markets and u-pick orchards. Peaches can't sit around on the counter for weeks like some other fruits, although you can extend their life a bit by refrigerating them.
Peach season is not very long, so I prefer to stock up on lots and lots of peaches while I can. Besides eating them fresh, I love peaches added in to salads and coleslaw, paired with basil and goat cheese, or baked into grain-free clafoutis. This year, I came up with this new recipe for Ginger Peach Einkorn Muffins. This recipe is bursting with flavor from the peaches and candied ginger.
My family switched to Einkorn wheat flour 7 years ago. Einkorn is an ancient variety of wheat that has never been hybridized; as such it is naturally lower in gluten and higher in protein than modern wheat. Some people who have sensitivities to gluten in modern wheat can actually consume Einkorn with no problems.
This recipe for Ginger Peach Einkorn Muffins uses Einkorn all-purpose flour. When consumed in moderation, white flours can be a healthy part of the diet. (Did you know that, in traditional cultures, much of the bran and germ was actually discarded after the whole grains were ground into flour? Somehow, the people seemed to know that consuming too much whole grains can be unhealthy.)
Ginger Peach Einkorn Muffins
Makes 12 muffins
1/3 cup chopped candied ginger
2-3 large ripe peaches, chopped (to make 1&1/4 cup of peaches)
1/4 cup (half a stick) butter, preferably nutrient-dense yellow butter
2 cups all-purpose Einkorn flour
1/4 cup sucanat
1/2 tsp finely ground Celtic sea salt
1/4 tsp dried ginger
1 cup whole milk
1 egg, preferably from pastured hens
Preheat the oven to 350 degrees F.
Melt the butter in a small saucepan over low heat. Then turn off heat and allow to cool a bit.
Chop the candied ginger into little bits.
Wash the peaches and rub gently to remove most of the fuzz. Then remove the pits and chop the peaches (leaving the skin on).
Combine the einkorn, sucanat, dried ginger, salt, and baking powder in a large bowl. Whisk it all together to break up any lumps.
Combine the milk and egg in a small bowl. (I find that a 2-cup Pyrex glass measuring cup works great for this because the pour spout makes it easy to pour these ingredients.) Use a fork to mix it all together.
Mix the butter into the milk mixture.
Make a depression in the center of the flour mixture. Pour in the milk mixture and mix it all together. Because the Einkorn flour does contain gluten, make sure not to overmix or the muffins will be tough. Mix it all together just enough to combine the wet and dry ingredients, erring on the side of less mixing.
Fold in the peaches and candied ginger.
Use a 3-Tb scoop or large spoon to scoop the batter into the muffin cups.
Bake the muffins at 350 degrees F for 25-28 minutes, until they are golden brown on top.
Remove from the oven and allow to cool a bit before serving.
Once cool, leftovers that will be consumed within a couple days can be stored in an airtight container on the counter. The rest can be stored in an airtight container in the fridge. Or, freeze leftover muffins to be re-warmed in a toaster oven as an easy breakfast in the coming weeks.
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