Spring is here, and what better way to celebrate than with delicious baked goods? The turmeric and cardamom add a slight savory hint to balance the sweetness in these bright and tasty muffins. We hope you enjoy them!
- 3 1/2 cups of all-purpose flour
- 1 1/2 cups of sugar
- 1 cup vegetable oil
- 1 1/2 cups milk
- 2 tsp turmeric
- 2 tsp cardamom
- 1 tsp baking powder
- 1/4 tsp cinnamon
- 1/4 tsp black pepper
- 1/2 tsp salt
Preheat the oven to 350°F. While the oven is preheating, grease your muffin tin or use cupcake liners.
In a mixing bowl, combine flour, turmeric, baking powder, salt, cardamom, cinnamon, and black pepper. Then, whisk in oil. In a separate bowl whisk sugar and milk until the sugar dissolves. Once dissolved, add the wet ingredients to the dry ingredients and mix well.
Scoop batter into muffin tin. Try to keep each tin relatively equal so they bake evenly. Bake 25 to 35 minutes until tops begin to brown
This recipe was adapted from 600acres.com
Try one of these books for more great baked goods!
Tahini and Turmeric: 101 Middle Eastern Classics-Made Irresistibly Vegan
by Vicky Cohen and Ruth Fox
Ovenly: Sweet & Salty Recipes from New York's Most Creative Bakery
by Agatha Kulaga & Erin Patinkin
500 Best Muffin Recipes
by Esther Brody