PEACH & GINGER SPELT MUFFINS

I spent the day reading Italian recipe books from the late nineteenth century and baking. Can you think of a better way of celebrating Muffin Sunday? I’m sure you can’t. Happy Muffin Sunday everyone. After banana and strawberry and lime and coconut, here’s a version with summery fruit, spelt goodness and a hint of spice. You can munch on these whilst I try to veganise a 1909 cake recipe that calls for 8 eggs and half a kilo of lard.

PEACH & GINGER SPELT MUFFINS

Slightly adapted from Post Punk Kitchen

300g (2 ½ cups) wholegrain spelt flour

120g (3/4 cup) soft brown sugar

1 tablespoon baking powder

½ teaspoon salt

2 teaspoons ground ginger

1 teaspoon ground cinnamon

100g (1/2 cup) apple puree

240ml (1 cup) soya milk or other non-dairy milk

1 teaspoon cider vinegar

80ml (1/3 cup) sunflower oil or other flavourless oil

1 teaspoon vanilla extract

3 medium peaches, chopped

Preheat oven to 180°C/350°F and line two muffin trays with cases. In a large mixing bowl, stir together flour, sugar, baking powder, salt and spices. Make a well in the centre and add the applesauce, milk, vinegar, oil and vanilla extract. Stir quickly with a spoon until the ingredients are just combined, then fold in the peaches. Spoon the mixture evenly into the muffin cases, filling them almost entirely. Top with sliced peaches and a teaspoon of soft brown sugar if you like. Put the tray in the oven and bake for 25 minutes or until a skewer inserted into the centre of the muffins comes out clean. Cool in the muffin tin for 5 minutes, then transfer to a cooling rack to cool completely.