Crystallized Ginger

I would like to say a word concerning crystallized ginger. Call me out of touch, but I hadn't heard of this ingredient until earlier this year, when I read Molly Wizenberg's book "A Homemade Life". There, the author mentions a banana bread into which she tucks chocolate and yes, chunks of crystallized ginger.

Found either with the spices, or for my local grocery store, in the bulk food bins, crystallized ginger is sweeter and less potent than ginger in its raw form. This makes it perfect for adding a spicy, sweet note to baked goods.

My favorite recipe so far using this ingredient has been the Ginger Peach muffins from Kim Boyle's "Good to the Grain" cookbook. You can find the recipe here. I made a batch yesterday using the lazy (wo)man's method- jarred ginger and frozen peaches, which seemed to make no difference as the finished product was still heavenly. The oat flour and pieces of crystallized ginger in the batter adds an unexpected element. Topped with an almost caramelized slice of sweet peach, the muffins are addictive and best the day they are made, but also freeze well. I expect they will become a go-to snack/breakfast for me until they are gone. And at the present rate of consumption, that day will not be far away.