Ginger Lemon Turmeric Muffins

When I need to relax and just chill on the couch I always make myself a big mug of coziness. Hot water mixed with a few slices of fresh ginger, a wedge of lemon, a good drizzle of honey, and if I have any on hand some fresh turmeric. I just sit back and sip away and all is good while I'm enjoying this cup of so much flavor. 

Why not take the flavors of this comfy cozy drink and turn it into a muffin?

Ginger Lemon Turmeric Muffins 

2 1/2 cups flour 

1 Tbsp baking powder

1/2 tsp baking soda

3/4 tsp salt 

1 cup milk of your choice (I used unsweetened soy milk)

1/4 cup oil 

2 eggs 

1/2 cup honey 

1 large lemon, zested and juiced - about 3 Tbsp - 1/4 cup lemon juice + 1 Tbsp lemon zest

1 Tbsp grated fresh ginger OR 2-3 cubes frozen 

1 Tbsp grated fresh turmeric or 1 tsp turmeric powder

4 cubes of candied ginger, minced (optional)

Preheat your oven to 400°F/200°C 

Coat a standard-size muffin tin with non-stick cooking spray or line it with paper liners. 

In a large bowl, mix together the flour, baking powder, baking soda, and salt. 

In a liquid measuring cup, mix together the milk, oil, and eggs. Add the wet ingredients to the dry ingredients along with the lemon juice, zest, ginger, turmeric, and candied ginger (if using). Mix until just combined. Make sure not to overmix your batter or else your muffins will be dense and chewy. 

Scoop the batter into the prepared muffin tin and bake for 15-18 minutes. 

Allow the muffins to cool for 5 minutes in the muffin tin before popping them out and cooling them on a rack. 

Yield: 12 standard-size muffins