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Ginger Peachy Muffins

Start your day in a ginger peachy way.

Yield: 12


  • 2 cups flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 egg replacements
  • 1/2 cup soy margarine, melted
  • 1 cup plain soy yogurt
  • 4 tablespoons finely chopped crystallized ginger
  • 1 cup fresh peaches, peeled and finely chopped (nectarine can be substituted)
  • 1/2 cup chopped pecans


  1. Mix the dry ingredients in a large bowl.
  2. In a second bowl, combine the egg replacement, soy yogurt and soy margarine.
  3. Add 2 tablespoons of the ginger, the peaches, and pecans to the second bowl.
  4. Fold the wet mixture into the dry mixture.
  5. Fill each of the greased muffin tins about 1/2 to 2/3 full of the mixture.
  6. Sprinkle the remaining crystallized ginger on top.
  7. Preheat the oven to 400 F / 204 C.
  8. Place in the oven to bake for about 25 minutes or until done.

adapted from

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