Olive Oil Turmeric Muffins

This recipe hits all the contradictions that one might imagine when baking. Everything is blended together, pretty much at the same time AND with a fork which some might say is sacrilegious. Further to that point, the amounts are meticulously measured, which does not quite make sense for something that can be made in under 20 minutes. The idea of muffins, typically conjures sweet, sugar topped goodies however the sugar content is extremely low in these muffins. As if that wasn’t enough, turmeric a spice that is praised for its immunity and cancer fighting properties and mentally associated with Indian cooking is liberally added to spice it up and add that nice hue. Haven’t had enough yet? The fat that is added, is an organic fruity and peppery olive oil- I know my mind is kind of short circuiting out as well. Despite all these contradictions when “baked goods” are brought up, it works, and surprisingly well.

The olive oil gets the bottoms and sides of the muffins crisp as they bake up in the oven. There is a light a fluffy quality that I can not quite put my hand on, I typically achieve those results when the egg yolks and white are separated and fluffed up to stiff peaks before being folded in. The turmeric and cinnamon lend an earthiness and subtle sweetness which the olive oil further enhances. The best part about it, besides when your craving a little something sweet, is that it is a perfect way to start your day. Take two muffins and drizzle on some almond butter and honey if your a sweet person and throw on a bunch of organic blueberries. Sounds like the breakfast of champions to me.