Coconut Curry Muffins

These muffins are so unique and delicious. Inspired by one of my favorite foods which is coconut curry. So I thought, Why not make it into a muffin, duh! These muffins are very sophisticated, turmeric cake with chopped cashews and a coconut vanilla glaze. Everything you love about curry now in one just without chicken hahaha.

Ingredients:

Muffin

• 1/2 cup unsalted butter, softened

• 1 cup sugar

• 2 large eggs

• 1/2 teaspoon vanilla extract

• 1/2 tsp coconut extract

• 1 1/2 cups all-purpose flour

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 1 Tablespoon ground turmeric

• 1/2 teaspoon ground cinnamon

• 1/4 teaspoon ground nutmeg

• 1/4 teaspoon ground black pepper

• 1/2 cup milk

• desired amount of chopped cashews and shredded coconut, raisins would be very god in this too.

  Glaze

• 1/2 cup powdered suger

• 1/2 tsp coconut vanilla extract

• 2 tbs milk

• 2 tbs butter

  Directions

• Preheat oven to 350°F and line muffin pan with paper liners.

• In a large bowl, cream the butter and sugar. Beat in the eggs and vanilla.

• In a separate bowl, whisk together dry ingredients. Stir half of the dry ingredients into the sugar mixture. Add milk then remaining dry ingredients.

• Scoop batter into muffin pan, filling each cup two thirds full. Lightly sprinkle each muffin with course sugar. Bake 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.

• to make glaze add all ingredients in a bowl and mix it should be at a consistency to where you can make a figure eight with it, if you feel like it tis too thin add more sugar, or too thick add more milk.

• WAIT until muffins are completely cool before glazing them. The glaze will melt right off. After they are glazed I like to add a little sprinkle of Turmeric and cinnamon on top for a pop of color.

• Once they are glazed ENJOY!