Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Golden milk muffins

European 15 Mins Prep · 15 Mins Cook

Start by making the craquelin, combine the salted butter, white sugar, 50g cake flour and 2tsp ground turmeric together to form a soft dough.
Roll out the craquelin between two pieces of cling wrap to 2mm thick. Transfer to a baking tray and refrigerate for 30 minutes.
Preheat the oven to 170°C, gas mark 3. Grease a 12-hole muffin tin with baking spray.
In a large bowl, sieve together 210g of cake flour (or gluten-free cake flour), baking powder, bicarbonate of soda, salt and spices, keeping ½ tsp of ground turmeric for serving.
In the bowl of a stand mixer fitted with a paddle attachment, cream the butter or margarine and sugar together until light and fluffy, approx. 5-10 minutes. Add in the egg and beat to combine. While mixing on low speed, one third of the dry ingredients to the wet and mix until only a few streaks of flour remain. Pour in one half of the coconut milk and mix to combine. Repeat these steps, alternating between dry ingredients and coconut milk, ending on the dry ingredients.
Use a cooking cutter to cut out 7cm discs from the cold craquelin.
Divide the batter evenly between the prepared muffin tin top with a round of the craquelin and bake for approx. 15 minutes, or until the tops of the muffins are springy to the touch and a toothpick comes out clean. Allow the muffins to cool on a wire rack completely. Combine the icing sugar and turmeric together and dust over the muffins before serving.