Sometime between Thursday at 3pm and Monday at 12pm I have to customize my Farm Fresh Delivery bin. This means I get to fill my bin with as many of the fruits and vegetables available that week as I can for f$25, and then go virtual grocery shopping and add things like fresh, local pasta, local coffee and mustard, farm fresh eggs, and organic soy milk. If I forget to customize my bin, Farm Fresh delivers my standing order – the grocery items I’ve designated to be automatically delivered every week and the produce they automatically select to go in bins. This is not a bad thing, but sometimes, like last week when I forgot to customize, I end up with four peaches and four apples. Too much fruit for me to consume.

only sad pic I got because lighting at 9pm in my kitchen sucks balls

After eating peaches in my oatmeal for a few mornings, I decided to stick the rest of the peaches into a baked good of some sort. Ginger peach muffins to the rescue!

I hate the way fresh ginger smells. Kind of like cleaning solution. So I don’t really cook with it too much, which is a real mistake I think. Turns out ginger pairs amazingly with peaches. I also hate grating anything, so grating fresh ginger for this recipe was  chore, but a chore well worth it. I think my favorite part about these muffins is the nice, buttery smell of the peaches on the tops.

This was also my first attempt at baking with agave nectar instead of sugar. I think it went well. The general rule to subbing agave for sugar seems to be use 2/3 – 3/4 the amount of sugar in your recipe and reduce any liquids (milk, water, soymilk, etc.) by 1/4 – 1/3. Also, drop your baking temperature by 25°.

Recipe after the jump!Ginger Peach Muffins
Adapted from White on Rice Couple

Ingredients

peach topping
1 large peach, ripe but firm, peeled and sliced
1 tablespoon unsalted butter
1 tablespoon honey
1 teaspoon freshly grated ginger

muffins
1 cup oat flour (just put one cup of rolled oats in your food processor and pulverize)
3/4 cup all-purpose flour
1/2 cup whole wheat flour
1/3 cup agave nectar
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
6 tablespoons unsalted butter, melted and cooled slightly
1/2 cup milk
1/2 cup Greek yogurt
1 egg
2 tablespoons freshly grated ginger
3 tablespoons crystalized ginger, finely chopped (again, I used the food processor)
1 peach, peeled and sliced

Preheat oven to 325°F. Rub inside of muffin tins with butter and set aside.

Make Peach Topping
Put butter, honey, and fresh ginger in a skillet over medium heat. When warm, stir to combine and gently simmer for 2 minutes. Add peach slices, carefully toss to combine and set aside.

Make batter
1. In a large bowl, combine the muffin ingredients oat flour through salt (that’s all the dry ingredients).

2. Combine the melted butter through crystalized ginger (that’s all of the wet ingredients) in a bowl with a whisk. With a spatula or spoon, gently mix the wet ingredients into the dry ingredients, stirring until just combined.

3. In a bowl, combine the uncooked peach slices and a bit of flour. You just want to coat the peaches so they won’t sink to the bottom of the muffins.

4. Using a spoon, fill muffin tins half way full. Set a few of the flour-coated peach slices on top. Fill the muffin tins up the rest of the way with batter.

5. Lay a couple of cooked peach slices on top of each muffin. Spoon the peach topping juices over the peaches.

6. Place the muffins into middle rack in the oven. Bake for 25 minutes, or until the muffins are golden, the peaches caramelized, and a toothpick comes out of the center of the muffins clean. Remove from oven and let cool on a cooling rack.