Here’s a muffin tip, courtesy of Kim Boyce’s Good to the Grain: when you remove the muffins from the oven, gently twist each one loose from its cup and tip it on its side. This allows the muffins to cool and remain crisp, rather than getting soft and soggy.
I tried it with these ginger peach muffins this morning, and we’ll see if it worked when I have another one later today. The first one out of the oven was definitely delicious.
I won’t share the whole recipe here because I believe in intellectual property rights, but I will describe the peach topping, because these peaches would be good over ice cream or yogurt as well:
1 large or 2 small peaches
1 Tbsp honey (the recipe calls for honey; I used maple syrup)
1 Tbsp butter
1 tsp grated ginger
Slice the peaches in half and remove the pits. Then quarter and cut into 1/4″ slices.
In a medium pan on medium-low heat, melt the butter and the honey or syrup and the ginger. When the mixture begins to bubble (about 2 minutes), add in the peach slices, turning to coat, and remove from heat.
Divine. You’ll want to use peaches that are ripe but still firm, so they don’t dissolve into mush when you cook them.
What I’m reading: Once Upon a Time in the North, Philip Pullman
What I’m listening to: Achtung Baby, U2