Chocolate-Curry Buckwheat Muffins
You may have noticed I’ve been debating about this chocolate-curry flavor combination for a while now. Actually, I was thinking about it long before I actually dared to mention it on here.
When we tried them last night, I gave Agustín three guesses as to what the secret ingredient was. First guess: clove. Second: cardamom. He got it on the third. The point is, these are slightly spicy, very perfumed muffins. And the curry isn’t overwhelming.
2 cups Buckwheat flour
1/3 cup Slivered almonds, sunflower seeds, and mixed sesame seeds
1/3 cup Cocoa
2 T. Curry
2 t. Baking powder
1 t. Baking soda
1/2 t. Salt
1/4 cup + 1/8 cup Vegetable oil
3/4 cup Honey
1/2 cup Goat milk (or cow’s milk, if you can digest it)
Preheat oven to 400°F/200°C. Line muffin pan with paper liners.
Mix together dry ingredients in one bowl, moist ingredients in another, then add moist to dry and mix until just evenly blended (don’t overdo it).
Spoon batter into muffin cups, then sprinkle additional almonds or seeds on top for decoration.
Bake for 25 minutes or until a knife inserted comes out clean.