Curcumade Poppy Muffins

This recipe from our baker Mymi Eberhardt uses poppy seeds and our new Curcumade blend. If you have fruit try adding it to the bottom of the pan for a beautiful and tasty treat.

Curcumade – Recipe by Mymi Eberhardt

makes one 9×5″ loaf, 12 muffins, or 30 mini muffins

Ingredients & Instructions

240 grams all purpose flour
2 grams baking soda
2 grams salt
460 grams sugar
4 grams lemon or vanilla extract
30 grams poppy seed
15 grams curcumade
95 grams olive or canola oil
190 grams egg (4 large)
70 grams labneh or greek yogurt

In a large bowl sift together the flour, baking soda, salt, salt and sugar and form a well.

Whisk the oil, lemon extract, egg, and yogurt together until well combined and pour into the well.

Stir slowly at first and as the batter forms stir vigorously to beat out any lumps and form a smooth batter.

Scoop into a greased or lined muffin tin (optionally line the bottoms of the cups with a slice of fruit, pineapple, mango, etc.). Bake the muffins at 375°F for about 20 minutes or until a toothpick inserted into the center of one of the muffins comes out clean. Enjoy warm.

If making a loaf, use a standard loaf pan (9″x5″) and bake at 350°F for 45-60min (until a skewer inserted into the center comes out clean). It may occasionally overflow a bit while baking, so on the rack below place a sheet pan to catch any drips. Do not place the pan directly under the loaf as this can affect cooking. The loaf will keep for about a week at room temperature if tightly wrapped.