Turmeric chai muffins
Turmeric chai muffins
These turmeric chai muffins aren’t super sweet and have a lovely soft texture, making them perfect for a weekend treat. Cook up a batch for your work mates, for your neighbours or for a dinner party and you’ll be the talk of the town!
Ingredients (makes 8)
50g unsalted butter, softened
120g golden caster sugar
1 egg
½tsp vanilla extract
175g plain flour
½tsp salt
¾tsp baking powder
¼tsp bicarbonate of soda
1tsp ground cinnamon
½tsp ground turmeric
½tsp ground ginger
½tsp ground cardamom
¼tsp ground black pepper
100ml milk (or nut milk of choice)
For the glaze
25g butter, melted
60g icing sugar, sifted
2tsp milk (or nut milk of choice)
¼tsp ground cinnamon
Pinch of ground ginger
Pinch of ground turmeric
Pinch of ground cardamom
¼tsp vanilla extract
Method
Preheat the oven to 180°C, Gas Mark 4 and line a muffin tray with 8 paper cases.
Cream the butter and sugar in a large bowl with a wooden spoon until pale and fluffy. Gradually add the egg and vanilla extract and mix until fully incorporated.
In a separate bowl, mix all the dry ingredients together including the spices. Add half the dry ingredients to the egg and sugar mixture and mix until fully combined. Add half the milk and mix in before adding and mixing the remaining dry ingredients. Finally incorporate the rest of the milk until you have a smooth mixture.
Spoon this mixture into each muffin case almost to the top. Bake for around 20–25 minutes, or until the tops of the muffins are well risen and spring back when touched (or check with a skewer). Transfer to a wire rack to cool.
Meanwhile, combine all the glaze ingredients until smooth. Once the muffins have cooled slightly, after 5–10 minutes, dip their tops into the glaze and wait until it hardens. They can then be double-dipped if desired for extra flavour. Alternatively, you can drizzle the glaze over the tops of the muffins with a spoon.
Recipe courtesy of The Turmeric Cookbook published by Aster, £10, octopusbooks.co.uk.
For more sweet treats, check out these fruity trifles with cashew cream or our chocolate banana protein bread recipe.
