Turmeric Milk Muffins - Haldar Doodh Muffins
These Turmeric milk muffins are so delicious and made with turmeric milk, warming spices and flour. These taste delicious for breakfast or as an afternoon snack with coffee.
Servings: 6 -8 servings
Ingredients
- 1 cup all-purpose flour
- 1/2 cup almond meal
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp turmeric
- 2 tbsp ghee melted but cooled
- ¼ cup oil
- 1 tsp vanilla or almond extract
- 1/3 cup milk
- 3 tbsp yogurt
- 1 medium egg
- 3/4 cup sugar
- 2-3 tbsp Thandai masalo refer
- 1/8 -1/4 tsp ginger powder optional
- Pinch nutmeg optional
- 1/4 tsp cinnamon optional
- 2 tbsp chopped nuts pistachios, almonds, cashews
Instructions
- Pre-heat oven at 350 F. Mix dry ingredients – all purpose flour, almond meal, baking powder, baking soda, salt and turmeric powder in a bowl and mix.
- In a mixing bowl, add melted ghee, oil, egg, vanilla extract, milk, yogurt and sugar. Give it a good whisk.
- Mix the dry and wet ingredients, thandai masala and chopped nuts if you are adding them, give it a stir until everything is well mixed in.
- Do not over mix it. Just enough until you do not see any dry spots of flour.
- Transfer the muffin batter in a pan lined with muffin liners. Bake them for 20-25 minutes until they are baked and looks golden yellow in color. Test the center with a toothpick to check doneness.
- Remove them from the oven and let them cool on wire rack.
- Serve them with coffee or milk.
Notes
- Recipe for Thandai Masala is in here.
- Masala Haldar Doodh often has different spices and some recipes also has nuts in them.
- Adding nuts is optional. They add nice crunch.
- Store them in air-tight container.