Ingredients
1 3/4 c. all-purpose flour
3/4 c. sugar
2 tsp. baking powder
1/2 tsp. salt
1/2 c. whole milk
c. vegetable oil
2 eggs
1 tsp. pure vanilla extract
2 c. fresh raspberries
6 dried peach halves (4 1/2 ounces)
3 tbsp. finely chopped candied ginger
Preparation
Step 1Preheat the oven to 350 degrees F. 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 2Spoon 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.Step 3Make Ahead: The muffins can be stored overnight in an airtight container.
