Turmeric, Ginger and Citrus Muffins
These quick and easy zesty citrus muffins are packed with three immune-boosting hero ingredients for a nutritious breakfast or snack. Why not make up a batch for the week and pack them into lunch boxes?
Introduction
Turmeric, ginger and citrus are a powerhouse trio of immunity support. Packed into muffins with a sweet-sharp glaze on top, these tasty snacks will make teatime treats feel virtuous!
Ingredients
| 375g | plain flour |
| 2½ tsp | baking powder |
| ¾ tsp | bicarbonate of soda |
| ½ tsp | salt |
| 130g | vegan butter, melted |
| 180g | caster sugar |
| 200ml | plant-based milk |
| 3 | lemons, juice and zest |
| 1 | large orange, juice and zest |
| 1 tsp | ground ginger |
| 1 tsp | ground turmeric |
| For the glaze: | |
|---|---|
| 125g | icing sugar |
| ¼ tsp | ground turmeric |
| 1 | lemon or orange, juiced |
Essential kit
You will need: a 12-hole muffin tin.
Method
Preheat the oven to 175°C and grease or line a 12-hole muffin tin.
Add all the dry ingredients to a bowl and the wet ingredients to another. Pour the wet mixture into the dry mixture and gently fold together until you can’t see any dry flour.
Fill the muffin wells to near the top with the batter. Bake for about 18 minutes until they are cooked, and a skewer comes out clean. Remove from the oven and leave for 10 minutes in the tin before gently transferring to a wire rack.
While the muffins are cooling, make the glaze by adding the icing sugar and turmeric to a small bowl. Add the lemon or orange juice slowly while mixing, making sure you don’t have any lumps. Use a teaspoon to drizzle the glaze over the cooled muffins.
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