Active Time
10 MIN
Total Time
35 MIN
Yield
Serves : MAKES 12 MUFFINS

How to Make It

Step 1    

Preheat the oven to 350°. Spray a standard 12-cup muffin tin with cooking spray. In a large bowl, whisk the flour with the sugar, baking powder and salt. In a large measuring cup, whisk the milk with the oil, eggs and vanilla. Fold the egg mixture into the dry ingredients just until incorporated; do not overmix. Gently fold in the raspberries, dried peaches and candied ginger.

Step 2    

Spoon the batter into the prepared muffin cups and bake for 25 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Let the muffins cool in the pan for 5 minutes then transfer them to a rack to cool for at least 15 minutes. Serve warm or at room temperature.

Make Ahead

The muffins can be stored overnight in an airtight container.

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