Raspberry, Peach and Ginger Muffins

Ingredients

• 1 3/4 cups all-purpose flour
• 3/4 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup whole milk
• 1/3 cup vegetable oil
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 2 cups fresh raspberries
• 6 dried peach halves (4 1/2 ounces)
• cut into 1/4-inch dice
• 3 tablespoons finely chopped candied ginger

Instructions

1. Preheat the oven to 350.
2. Spray a standard 12-cup muffin tin with cooking spray.
3. In a large bowl, whisk the flour with the sugar, baking powder and salt.
4. In a large measuring cup, whisk the milk with the oil, eggs and vanilla.
5. Fold the egg mixture into the dry ingredients just until incorporated; do not overmix.
6. Gently fold in the raspberries, dried peaches and candied ginger.
7. 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.
8. Let the muffins cool in the pan for 5 minutes then transfer them to a rack to cool for at least 15 minutes.
9. Serve warm or at room temperature.