A vivid, sunburst shaded muffin which combines turmeric powder and peaches to create an enticing breakfast treat or snack. The large number of eggs in this recipe provides an exceptional addition of creaminess.
This light muffin is filled with juicy chopped peaches, vanilla extract and turmeric lending an exceptionally bright flavor to a basic breakfast staple. This milk muffin is silky-soft, barely sweet and surprising. The combination of turmeric and peach creates a one-of-a-kind original flavor you may have never tasted but are sure to enjoy.
1-pound frozen peaches, chopped into small pieces
300 grams butter, softened
500 grams white sugar
1 teaspoon vanilla extract
660 grams all-purpose flour
7 grams corn starch
2 tablespoons baking powder
½ teaspoon salt
10 ounces milk
2 tablespoons organic turmeric powder
Preheat oven to 350 degrees Fahrenheit.
Use an electric mixer to cream butter and sugar until light and fluffy, about 4 minutes.
Add eggs one at a time, scraping bowl between each addition. Add vanilla and mix until evenly incorporated.
Whisk together flour, corn starch, baking powder, salt and turmeric in a medium bowl.
Add dry ingredients to butter mixture on low speed, add milk, and mix until fully incorporated. Fold in chopped peaches.
Line muffin pan with individual muffin liners and fill each 2/3 full and sprinkle the top with extra sugar.
Bake for 20-30 minutes or until golden brown and a toothpick inserted into the center comes out clean.
Juicy peaches sink into the batter like little gems waiting to be uncovered. This sunrise muffin literally shines with its crystallized sugar topping and golden hued batter. It is the celebration of a new day waiting to be discovered, savored, and enjoyed.
Calories 353, Carbs 53.2 grams, Cholesterol 74 milligrams, Fat 14 grams, Fiber 1.2 grams, Protein 5.5 grams, Saturated Fat 8.3 grams, Sodium 169 milligrams, Sugar 26.6 grams