I had been debating about this chocolate-curry flavor combination for a while before I actually dared to try it.
When we first tried them, I gave my husband three guesses as to what the secret ingredient was. First guess: clove. Second: cardamom. He got it on the third. These are slightly spicy, very perfumed muffins. And the curry isn’t overwhelming. Deliciously aromatic! —Holly
Slivered almonds, sunflower seeds, and mixed sesame seeds
Unrefined sea salt
1/4 + 1/8 cups
Milk (I use goat, but if you normally drink cow's milk, you can use that)
In This Recipe
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.