Ginger Nectarine Muffins

Nectarines are in season!  Mmmm, trying to make a yummy breakfast for David (my other half).   This recipe is  adapted by a book called:  Good to the Grain – Baking with Whole Grain Flours, By Kim Boyce.

The book called it Ginger Peach Muffins, but since I didn't have peaches, I used what I had in my fridge. I also didn't add the crystallized ginger in my batter because I had forgotten to pick those up from the grocery (possibly the reason the muffin did not taste sweet).  Happy Baking!

Ginger Nectarine Muffins

Serving:  9 Regular Muffins or 6 Jumbo Muffins

Nectarine Topping

1 – 2 small nectarine (or peaches), ripe but firm

1 Tbsp – Unsalted Butter

1 Tbsp – Honey

2 Tbsp + 1 Tsp – Grated fresh ginger

Dry Mix

1 Cup – Oat Flour (place oats in food processor)

¾ Cup – All Purpose Flour

½ Cup – Whole Wheat Flour

¼ Cup – Sugar

¼ Cup – Dark Brown Sugar

1 Tsp – Baking Powder

1 Tsp – Baking Soda

¾ Tsp – Kosher Salt

Wet Mix

3 ounce (¾ stick) – Unsalted butter, melted and cooled slightly

¾ Cup – Whole Milk

½ Cup – Sour Cream

1 – Egg

3 Tbsp – Finely chopped crystallized ginger

Procedure

1.        Place a rack n the middle of the oven and preheat to 350°F.

2.       Grate the ginger into a large bowl.  Some will be used for the topping and the rest for the batter.

3.       For the topping, halve the nectarine, remove the pit, and slice the halves into slices about ¼ inch thick.  Add the butter, honey, and 1 tsp of the grated ginger to a medium size skillet.  Place the skillet over a medium flame to melt the mixture, stirring to combine.  Cook until the syrup begins to bubble, about 2 minutes.  Add the nectarine, toss the pan to coat them with the syrup and set aside.

4.       Sift the dry ingredients into a large bowl, pouring ack into the bowl any grain or other ingredients that may remain in the sifter.  Add the wet ingredients to the bowl with the grated ginger and whisk until thoroughly combined.  Using a spatula, mix the wet ingredients into the dry ingredients and gently combine.

5.       Scoop the batter into muffin pans.  The batter should be slightly moulded above the edge.  Toss the pan of nectarines to coat them with the pan juices.  Lay slices of nectarines over each of the muffins.  Spoon the pan juices over the nectarines.

6.       Bake for 24 – 28 minutes, rotating the pans halfway through.  The muffins are ready to come out when they smell nutty, their bottoms are golden in color, and edges of the nectarines are caramelized.