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Turmeric, Ginger and Citrus Muffins

by Gemma Ogston from The Healing Cookbook

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!

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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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