Food Review

Semolina Turmeric Muffins with Apricots and Pistachios

semolina-turmeric-muffins-with-apricots-and-pistachios

These vibrant yellow semolina cupcakes were inspired by many traditional cakes served throughout the Middle East. While studded with chopped apricots and pistachios, they aren’t overly sweet and are a nice morning or afternoon offering with a cup of coffee or tea. The batter includes coconut milk, so they are dairy free. (You can also use regular milk.) The coconut flavor dissipates in cooking unless you add a few drops of coconut extract to the batter.

See other related recipes in Turmeric—A Golden Opportunity  

Yield: 12 muffins

Prep time (including baking): about 45 minutes

Shelf life: at least 3 days 

Ingredients

12 paper muffin liners

10 ounces semolina flour

2 ½ ounces all-purpose flour, plus a little to sprinkle on apricots and pistachios

2 teaspoons baking powder

1 ½ teaspoons ground turmeric

1 teaspoon ground star anise

¼ teaspoon salt

Grated zest of 1 orange, 1 tablespoon juice reserved for glaze

8 ounces coconut milk, or regular milk

7 ounces granulated sugar

5 ounces vegetable oil

1 ½ ounces finely chopped apricots

1 ½ ounces chopped pistachios, plus a few for garnish, if desired

3 ounces apricot preserves

Method 

  1. Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners.
  2. In a bowl, stir together the semolina and all-purpose flours, baking powder, turmeric, star anise, salt, and orange zest together.
  3. Using a handheld mixer, in a large bowl, stir the sugar into the milk to dissolve. Add the dry ingredients and oil and beat on medium for 5 minutes. 
  4. Toss the apricots and pistachios with a little flour to coat, then gently fold into the batter. Fill the muffin cups and bake until a wooden toothpick inserted in the center comes out clean, about 25 minutes. Remove and let cool while preparing the glaze.
  5. In a small saucepan, melt the apricot preserves over medium heat. Strain to remove the fruit solids, stir in 1 tablespoon of the reserved orange juice, and cool. Brush over the cupcakes, drizzle a pinch of chopped pistachios in the center, and serve. 

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