2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon powdered ginger
3/4 teaspoon salt
3/4 teaspoon baking soda
1/4 teaspoon baking powder
3/4 cup dark brown sugar
3/4 cup oil, preferably half walnut oil
and half vegetable
1 teaspoon vanilla extract
1 3/4 cups (about 2 large) chopped peaches
2/3 cup chopped pecans, toasted
1/4 cup poppy seeds
Preheat oven to 400 degrees F. Grease muffin tins.
Sift together flour, cinnamon, ginger, salt, baking soda and baking powder into a bowl; set bowl aside.
In another larger bowl, beat together eggs with brown sugar, oil and vanilla extract. Fold in the peaches, pecans and poppy seeds. Add the flour mixture, and lightly stir to combine. Spoon the batter into the prepared muffin tins. Bake the muffins 22 to 25 minutes, or until they are browned and a wooden pick inserted in the center of a muffin comes out clean.
Serve muffins warm or at room temperature.