Turmeric and Blueberry muffins
Turmeric offers plenty of beneficial health properties including being anti-inflammatory and an anti-oxidant. A key bioactive ingredient is curcumin is poorly absorbed, but the bioavailability increases dramatically when consumed with black pepper. This is why I decided to use turmeric latte powder in the recipe (which often have black pepper in) and not pure turmeric powder.
I also experiemented making self-raising buckwheat flour – I love the nutty flavour this flour brings to a recipe, but if you’d rather, just use standard self-raising flour and miss out the baking powder.
Hope you enjoy them!
300g buckwheat flour
3 tsp baking powder
90g golden caster sugar
2 tablespoons turmeric latte powder
60g oats, plus extra for sprinkling on top of muffins
1 large banana
4 tablespoons coconut oil, best if in liquid form
1. Heat oven to 180 C.
2. Line muffin tin with paper muffin cases.
3. Put the buckwheat flour and baking powder into a large mixing bowl.
4. Add the sugar and oats the remainder with the flour and 50g oats and briefly stir together.
5. Make a well in the centre of the dry ingredients.
6. In a separate mixing bowl, mash the banana.
7. Add the buttermilk, coconut oil and egg whites into the mashed banana until and stir until combined.
8. Pour the liquid mixture into the well made in the dry ingredients and softly stir to combine, be careful not to over-mix.
9. Add the blueberries and fold into the mixture, only several times so not to overwork the mixture.
10. Divide the mix between the muffin cases.
11. Sprinkle the tops of the muffins with oats.
12. Bake in the oven for 18 mins, until risen and inserting a skewer (or equivalent) comes out clean.
13. Cool for 5 mins in the tray before lifting out onto a cooling rack to cool completely.