Ginger & Peach Muffins

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Parade Magazine
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1⅓ cups fine oat bran

1 cup whole-meal spelt flour, sifted

1 cup white spelt flour, sifted

1 tsp baking powder

1 tsp baking soda

½ tsp salt

5 Tbsp unsalted butter, melted and cooled

¾ cup honey

1 cup milk

1 cup plain yogurt

1 large free-range egg

3 pieces stem ginger in syrup, roughly chopped

1½ Tbsp unsalted butter

1 Tbsp honey

1 piece stem ginger in syrup, finely chopped

3 ripe but firm peaches, halved, pitted, and each half sliced into 3

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