2 cups flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 egg replacements
1/2 cup soy margarine, melted
1 cup plain soy yogurt
4 tablespoons finely chopped crystallized ginger
1 cup fresh peaches, peeled and finely chopped (nectarine can be substituted)
1/2 cup chopped pecans

1. Mix the dry ingredients in a large bowl.

2. In a second bowl, combine the egg replacement, soy yogurt and soy margarine.

3. Add 2 tablespoons of the ginger, the peaches, and pecans to the second bowl.

4. Fold the wet mixture into the dry mixture.

5. Fill each of the greased muffin tins about 1/2 to 2/3 full of the mixture.

6. Sprinkle the remaining crystallized ginger on top.

7. Preheat the oven to 400 F / 204 C.

8. Place in the oven to bake for about 25 minutes or until done.