Recipe for Turmeric and Ginger Muffins from Busylittlefoodie’s Grace Brady!
Winter is edging its way in. Storms have been brewing nicely and for those surfers who long for this time of year with big swells and non existent crowds, it’s all you’ve been waiting for all year. If you’re a weekend warrior, trekking down to the west coast from the Big Smoke, then you’ve been gearing yourself up for surf all week long. So what happens when you push yourself too much, get run down or get stuck in a commuter train or bus and everyone who coughs and sneezes gives you a cold or flu and you can’t go surfing at all? Phew! Never fear! Flu busting muffins are here. These are packed with immune boosting, flu busting ingredients like turmeric, ginger and cinnamon. Turmeric is an immune boosting and anti inflammatory wonder food that reduces risk of ill health, poor immune system and major illnesses. Plus, it tastes damn good in a muffin.
Low in sugar and gluten free, these muffins are healthy and taste awesome at the same time. The ingredients list looks long but it’s ridiculously easy and quick to make and bake. They also last really well (even though we ate five of the twelve straight out of the oven) and you can freeze them (out of the freezer and left to thaw during the day, they make a great afternoon snack). Have as a breakfast, a pre-surf snack or after dinner treat and keep your immune system healthy and happy.
1⁄2 cup olive oil
1 cup of almond milk (oat/rice/soy are all great too. Cow’s milk-not so much)
2 heaped Tbl spoons of honey/maple syrup
1⁄2 cup soft brown sugar
2 large carrots, peeled and grated
1 large (approx. 5cm) chunk of fresh ginger, peeled and grated
1 small (roughly size of thumb nail) fresh* turmeric, peeled and grated
2 cups rice flour (plain flour is great too)
1 tsp baking soda
1 tsp baking powder
1 tsp dried turmeric*
1 tsp ground cinnamon
1⁄2 cup ground almonds
1 cup oats
Muffin paper cases
* If you can’t get your hands on fresh turmeric, add 2 tsp of dried turmeric instead. If you can get the fresh kind at all, it’s absolutely worth it
Preheat oven to 180 C
Whisk all the wet ingredients together, one at a time. Add fresh ingredients and stir through, then sieve the dry ingredients in (except the almonds and oats-add them in and stir through at the end)
Put the paper cases into each of the molds. Pour the mix into each of the muffin cases and bake for 20 minutes.
Allow to cool before you eat them or all or pop into the freezer for another day.