Friday, January 31, 2014

Turmeric-Chili Cornmeal Muffins

yellow is a food group.
Turmeric-Chili Cornmeal Muffins
the realest of deals.

Turmeric is hot right now but not in that obnoxious paleo diet, food-trendy, "kale is the new everything" way. It's every inch the real deal. Let's tick off the positives, shall we? It is insanely good for you, a key component in an endless variety of awesome foodstuffs and as a bonus, it's PRETTY, like really, intensely, fully-saturated color-bomb pretty.  And as we all know, pretty food is the very best food. Long story short, turmeric deserves every bit of the praise that's being showered upon it (there's totally a dirty joke in there somewhere...). I've been on the turmeric train for years, but for some completely inexplicable reason, it did not occur to me until this very
moment to add it to baked goods.
This has been what one might refer to as a "eureka moment."
Turmeric-chili cornbread muffins are...EVERYTHING.
Like a heretofore undiscovered level of everything.
Get on it, kids.

Turmeric-Chili Cornmeal Muffins
(makes 12 medium muffins)

1c all purpose flour
1c stoneground cornmeal
1/3c organic sugar
2Tbsp ground
flax seeds
6Tbsp boiling water
1Tbsp baking powder
1c non dairy milk 
1tsp apple cider vinegar
1/4c olive oil
1tsp sea salt
1tsp chili powder
1.5tsp crushed red pepper
1/2tsp turmeric
1tsp extra sugar/
crushed red pepper for topping

Preheat oven to 400 degrees.
Place cupcake liners in muffin tin
grease an 8" square baking dish.

Whisk together ground flax seeds and boiling water, set aside
until thickened and gelatinous. 
Combine non dairy milk and apple cider vinegar,
whisk together and set aside for 5 minutes.
In a large mixing bowl toss together cornmeal, flour, baking powder, salt, sugar, chili powder, turmeric and crushed red pepper.
Add thickened flax seed mixture, non dairy milk and olive oil.
Stir until well combined.
Fill cupcake liners 2/3 full or spread batter into greased baking pan.
Sprinkle with extra sugar and crushed red pepper.
For muffins, bake for 15-18 minutes.
For cornbread, bake for 20-22 minutes or until top is browned and cake tester
inserted into the center comes out clean.

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