Turmeric root has, aside from its vibrant orangey-yellow hue, an assortment of health-benefiting compounds. Its anti-inflammatory properties and pain-killing abilities make turmeric a great homeopathic alternative to Ibuprofen, acetaminophen, and other over-consumed drugs. This recipe complements turmeric’s spicy, aromatic, slightly bitter flavor with sweetness and spice, and will encourage the turmeric-phobic to indulge in the root’s numerous benefits.
- 2 cups AP flour
- 1 1/4 cup sugar
- 1/2 cup coconut oil, melted
- 2 tsp baking powder
- 2 eggs
- 1/2 cup coconut milk with 1 tsp white vinegar stirred in
- 1/2 tsp cinnamon
- 1/8 tsp nutmeg
- 1 tsp vanilla extract
- 1 tbsp finely grated fresh turmeric
- 1 tsp salt
Preheat oven to 375º Fahrenheit, and line a 12 muffin muffin tray with papers.
In a measuring cup, measure out 1/2 cup coconut milk. Add the fresh grated turmeric directly to the milk, and microwave the mixture for 30 seconds on high. Set aside and allow the turmeric to steep while you prep the other ingredients.
In a large mixing bowl, sift together the flour, baking powder, salt, cinnamon, and nutmeg. Stir the sifted mixture a few times to combine, and set aside.
In another large mixing bowl, whisk together together the sugar and coconut oil until there is no “dry” sugar remaining. Add the eggs one at a time, whisking continuously. Add the vanilla extract and the turmeric milk mixture. Whisk to combine.
Pour the wet ingredients over the dry ingredients, and use a rubber spatula to fold the mixture together. DO NOT OVER-MIX!! You will get a gluey, glutinous rubbery muffin if you do. Instead, fold the ingredients until JUST combined, and no more dry flour is visible. Lumps are ok!!!
At this point, divide the mixture between the muffin molds (an ice-cream scoop is a good tool for this), and bake for 20 ish minutes. Every house and oven is different, so once the tops look brown and no batter is leaking out, use a toothpick to check for doneness.