1 ½cupsdiced peachessmaller pieces make for better muffins
Instructions
Preheat the oven to 425°F. Grease muffin tin (or line with cupcake liners).
In a large bowl, whisk together flour, bran, cinnamon, baking soda, salt, and ginger if using.
In a medium bowl, whisk together sourdough starter, milk, egg, oil, and maple syrup.
Add wet ingredients to the dry ingredients, and mix until just combined. Carefully fold in peaches.
Divide batter evenly in the muffin tin using a cookie scoop.
Add muffin tin to the oven and reduce the temperature to 400°F. Bake for 20-25 minutes, or until a toothpick comes out clean. Allow to cool for 5 minutes and remove to a cooling rack.
Notes
Store leftover muffins at room temperature for up to 3 days in a covered container. Store with a slice of bread to absorb any extra moisture.