Chai muffins
Taking tea in muffin form seems ideal for breakfast, and the warm spices of chai bring scented richness without heft. I’ve made these dairy-free, but if you want to, you can easily use semi-skimmed milk in place of the almond milk. I want to make it as easy as possible for you to make these, as this is a particularly splendid specimen of muffin.
Ingredients
- Almond milk250 ml
- Tea bag2 ცალი
- Egg2 ცალი
- Sunflower oil100 ml
Instructions
6 steps- 1
Warm the almond milk with the contents of the 2 teabags (I just rip them open over the pan) and cinnamon - stirring to mix - and leave to cool.
- 2
While the milk’s cooling, preheat the oven to 200C/180C Fan/Gas 6 and line a 12-hole muffin tin with paper cases.
- 3
In a large bowl, measure out the flour, baking powder, sugar and all but 2 tablespoons of the chopped almonds, and combine well.
- 4
When the milk has cooled, add the eggs and oil, then whisk well.
- 5
Add the liquid ingredients to the dry ingredients, using a wooden spoon. Don’t be too efficient about this: a slightly lumpy batter makes for lighter muffins. Divide the mixture between the muffin cases (it will fill them well), then sprinkle equally with the remaining almonds and bake for 20-25 minutes, or until a cake tester comes out clean and the muffins are slightly risen and pleasingly golden-brown on top.
- 6
Remove to a wire rack to cool for about 10 minutes before devouring.
Nutrition
1 serving ≈ 79 g
Nutrition values are estimates. - means data is unavailable.
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