Turmeric is kind of like the matcha I talked about two week (click the word matcha for a link of some cookies I made). I researched turmeric about 10 years ago when I was a research queen. When I find out something is amazingly awesome, I try to include it. Note: when you put it in bone broth it may turn florescent yellow (turmeric is a lovely mustardy yellow color spice).
Fast forward to the present day, when golden milk lattes are kind of popular. You can even get them pre-mixed at health stores. Of course they are expensive and you are better off making them at home. And the time it takes to make them is minimal.
Earlier this year I found a recipe I really liked. You mixed almond milk and maple together, which you place in a glass with ice. Separately you mixed coconut milk, maple, and the spices. Then you pour it over the iced almond milk. It made a beautiful, ombre-like drink. And it tasted good. My husband didn’t like it. Why is it yellow? This is kind of typical in our house. He can’t stand the smell of kombucha when I drink it. Therefore, when I made these muffins, I told them they had turmeric in them until after he had already eaten them.
Originally I was planning on making a loaf, but I wasn’t really sold on any of the flavor combos. Then one morning at the market, I realized I wanted a golden milk inspired muffin. I found a donut muffin recipe that I wanted to transform into gluten-free, the glaze looked nice. I had some dates in my fridge waiting to be used. And a handful of leftover pecans. In my mind all these things go. All these things would enhance the flavor.
They were delicious! I was supposed to double dip the glaze, but I only had enough for one dip. Plus I think the one was sufficient enough. They smelled absolutely phenomenal. And they tasted like a yummy spice cake. So good. I had to put them in my freezer and offer them to someone else, so I wouldn’t want to eat them breakfast all day. Or a lunch side. Or a dinner side. They were Zach-approved (the husband who did not like my golden milk drinks). And mom approved (I also waited to tell her it had turmeric until afterwards, I couldn’t get her to try the drink either).
You could omit the dates. Or exchange them for raisins. Or use another nut in place of the pecans. Or just make them as they are, since they are so good. And try the drink as well.
Gluten-Free Golden Milk Muffins
• 1/4 cup spectrum
• 1/3 cup extra-virgin olive oil
• 1/2 cup maple sugar
• 1/3 cup coconut sugar
• 2 eggs
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp fresh ginger
• 1/2 tsp cinnamon
• 1 tsp turmeric
• ¼ tsp cardamom
• 1/8 tsp black pepper
• 4 dates, chopped
• 1/3 cup chopped pecans
• 3/4 tsp salt
• 1 tsp vanilla extract
• 2 1/3 cup almond flour
• 1/3 cup arrowroot flour
• 1 cup coconut milk
• 2 tbsp Spectrum shortening, melted
• 1 cup organic powdered sugar
• 3/4 tsp vanilla
• 2 tbsp hot water
Let’s Make it Happen: Preheat oven to 400. Place 12 cupcake liners in a muffin tin.
Beat the shortening, extra-virgin olive oil, maple sugar, and coconut sugar. One at a time add the eggs. In a separate bowl whisk together all the dry ingredients. Add a third of the dry ingredients to the batter. Now add half the milk. Add another third of the dry. Add the remainder of the coconut milk. Add the rest of the dry. Mix until just combined. Fold in pecans and dates.
Use a scoop to fill the cupcake liners 3/4 full of batter. Bake for 18-20 minutes or until a toothpick comes out clean. Cool a little bit. Allow to cool an additional 10 minutes on a wire rack.
To make the glaze, just beat together all the ingredients. Dip muffin in the glaze, place back on the rack. Repeat with all the muffins. Feel free to double dip. Eat and enjoy!