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.
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! Continue reading