Author Notes
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
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Ingredients
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2 cups
Buckwheat flour
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1/3 cup
Slivered almonds, sunflower seeds, and mixed sesame seeds
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1/3 cup
Cocoa
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2 tablespoons
Curry powder
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2 teaspoons
Baking powder
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1 teaspoon
Baking soda
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1/2 teaspoon
Unrefined sea salt
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1/4 + 1/8 cups
Olive oil
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3/4 cup
Honey
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2
Eggs
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1/2 cup
Milk (I use goat, but if you normally drink cow's milk, you can use that)
Directions
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Preheat oven to 400°F/200°C. Line muffin pan with paper liners.
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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).
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Spoon batter into muffin cups, then sprinkle additional almonds or seeds on top for decoration.
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Bake for 25 minutes or until a knife inserted comes out clean.
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