It is rare that I post a recipe before I have tried it myself, however, I am planning on whipping up a batch of these today. Turmeric has been in the news a lot lately toted with helping reduce inflammation, easing joint pain and supporting overall health. Step outside your thinking that muffins have to include chocolate chips or blueberries and join me in baking up a batch.
Let me know what you think.
CURRY GINGER TURMERIC MUFFINS
Yield: 1 ¼ qt
Ingredients:
- 1/3 cup Butter
- 3/4 c coconut Sugar
- 2 Eggs
- 1 3/4 c Flour (alternative 1 cup flour, 3/4 almond meal)
- 1/2tsp Baking Powder
- pinch Salt
- 3/4 cup Buttermilk
- 1/4 cup Coconut Oil (warmed)
- 1 1/2 tsp Turmeric
- 1/4 tsp Curry Powder
- 1/4 tsp Ginger, Ground
- 1/4 cup Candied Ginger, Minced
- As Needed Sliced Almonds for Topping (optional)
Instructions:
- Cream butter and sugar
- Add eggs slowly
- Add wet and dry in alternating additions
- Place batter in baking cups, top with almonds if using and bake at 350 degrees
- When a toothpick comes out clean they are done (The time will depend on the size of the muffin)
- Bake 12-14 minutes.
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