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Raspberry, Peach and Ginger Muffins

  • ACTIVE: 10 MIN
  • TOTAL TIME: 35 MIN plus cooling
  • SERVINGS: MAKES 12 MUFFINS
  • FAST
  • MAKE-AHEAD
  • VEGETARIAN
  1. 1 3/4 cups all-purpose flour
  2. 3/4 cup sugar
  3. 2 teaspoons baking powder
  4. 1/2 teaspoon salt
  5. 1/2 cup whole milk
  6. 1/3 cup vegetable oil
  7. 2 large eggs
  8. 1 teaspoon pure vanilla extract
  9. 2 cups fresh raspberries
  10. 6 dried peach halves (4 1/2 ounces), cut into 1/4-inch dice
  11. 3 tablespoons finely chopped candied ginger
  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.
  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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