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Turmeric in Sweets? Try these Delicious Blueberry Peach Turmeric Muffins!

Yoshiko Roth Hidalgo -

Blueberry Peach Turmeric Muffins

We all know Turmeric from Indian, Thai and Indonesian food.  It gives curry its yellow color and adds a slightly bitter, mustardy flavor. Turmeric is also one of the most important Indonesian Jamu ingredients with all kinds of powerful antioxidant and anti-inflammatory benefits.  But sweets?  Absolutely!  After playing around with various amounts of Turmeric and fruit combinations, I went bold -and voila!  Gold colored muffins that are fluffy and aromatic with beautiful pops of purple berries and juicy peach.

What’s key?  Use whole wheat pastry flour instead of regular all purpose flour to get a more delicate texture.  Buttermilk or Kefir ups the fluff factor.  Cinnamon and brown sugar adds depth while also balancing the assertiveness of Turmeric.  And lots of real butter….butter makes everything in life better… Enjoy for breakfast, brunch or afternoon tea.

INGREDIENTS:

1 1/4 cup Whole Wheat Pastry Flour

1/4 cup Oat Bran

1/4 cup Flax Seeds

1 1/2 tsp Baking Powder

1/2 tsp Baking Soda

Pinch of Salt

1 Tbsp+1 tsp Turmeric Powder

1 Tbsp Cinnamon

1/2 cup +1 Tbsp Brown Sugar

1/2 cup + 1 Tbsp Butter, melted

2/3 cup Kefir or Buttermilk

2 eggs

1 tsp Vanilla Extract

1 Banana, ripe and mashed

1 cup Peaches, chopped (well drained canned peaches ok)

1 cup fresh Blueberries (frozen Blueberries seep too much juice and muddy up the beautiful golden curry color)

DIRECTIONS:

Pre-heat oven to 350 degrees and line a muffin tray with muffin liners.

With a hand mixer, combine brown sugar, butter, buttermilk, banana and vanilla extract until smooth and creamy.  Add eggs one at a time and mix until smooth.  In a separate bowl, combine all dry ingredients, spices and salt.  Add the dry combination a bit at a time to the wet mixture so that it doesn’t fly everywhere while continuing to blend with hand mixer on slow speed, min until just incorporated.  Once mixed,  fold in chopped peaches and blueberries.  Fill muffin cups and bake 20 minutes.  Insert a toothpick into a muffin.  If there is no dough stuck to it when you pull it out, the muffins are done.  Cool on a wire rack and remove when fully cooled.

ENJOY!