Ingredients
1¾cupsall purpose flour
¾cupsugar
2tspbaking powder
½tspsalt
½cupwhole milk
1cupvegetable oil
2eggs
1tsppure vanilla extract
2cupfresh raspberries
6peach halves,(4½ oz), dried
3tbspcandied ginger,finely chopped
Preparation
Preheat 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.
Spoon the batter into the prepared muffin cups.
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, and enjoy!
