Gluten-Free Golden Milk Muffins

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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.

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Lemon Zucchini Pistachio Muffins

36364548_871370169740275_2441581847126212608_o.jpgI have really enjoyed playing with some unique flavor combos this summer. One week I got especially excited to make some different flavored quick breads. Orange Rhubarb. Espresso Banana. Rose Cardamom. And a Lime Zucchini Pistachio Loaf. This last one especially intrigued me and market goers alike. So I saw something for some similar muffins and had to give them a go.

Did I mention last week my new found love of cardamom?

After watching it on baking shows the past year, I finally purchased it. The smell alone is intoxicating. The flavor is even better.

So these muffins have it all virtually. Zucchini. Tangy Lemon. Pistachios. Cardamom. But they all compliment each other wonderfully. At least that is my opinion. And they are lovely, I have really grown found of adding pistachios and injecting some color with it’s beautiful green hues.

If you are feeling adventure, try this. It is PACKED with flavor.

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