These muffins can be made ahead of time, but they’re so quick to whip up that you’re better off just making them fresh (because that’s when they taste best). If you are not a fan of turmeric, halve the amount for something more mild, or just leave it out if it won’t be going with the Morrocan Chili here.   I’ve made them in a muffin pan but if you’d prefer a loaf (a loaf makes for great savory French toast!), bake it for upwards of 45 minutes.