Thai Ginger Chilli Muffin

Delicious muffins with a Thai twist. I found original recipe on Word Platter, but introduced a couple of alterations: I used plain and wholemeal flour, and added chopped nuts into the batter. 

 

Ingredients

• 3 tbsp curry paste (I used Madras Curry Paste) 
• grated fresh ginger
• 4 tbsp milk
• 2 tbsp olive oil
• 2 eggs
• 1 tsp sugar
• 1 tsp salt
• 150g (5oz) flour (I used plain and wholemeal, 50:50) 
• 1 1/2 tsp baking powder
• 3 tbsp chopped cashew nuts  

Instructions

1. Preheat oven to 180°C (356°F).
2. Mix together the curry paste, ginger, milk, olive oil, eggs, sugar and salt.
   Using a spatula, fold in the flour and baking powder mixture, add cashew nuts. Mix until just combined; do not overmix. 
3. Pour the mixture into the baking tin.
   Bake for 20 to 25 minutes, or until a skewer inserted in the middle of the muffin comes out clean.