Best Indian Chai Latte Muffins Recipes
CHAI LATTE MUFFINS
Make and share this Chai Latte Muffins recipe from Food.com.
Provided by swirlycinnacakes
Categories Quick Breads
Time 36m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375°F and line a muffin tin with paper liners.
- Heat milk to almost boiling (in the microwave or a small sauce pan) and steep the tea bags for about 10 minutes, making very strong, milky tea. Don't worry about making the tea bitter (which can happen as a result of oversteeping) because you won't taste it in the end product.
- In a large bowl whisk together oil, yogurt, sugar and vanilla.
- In a small bowl, whisk together the flour, baking powder, baking soda, salt and spices. Pour half into the yogurt mixture, stirring well, followed by the tea mixture and the rest of the flour. Stir only until just combined, then evenly distribute into prepared muffin tin.
- Bake for about 21-23 minutes, until a toothpick inserted into the center comes out clean and the muffin springs back when lightly pressed.
- Cool completely on a wire rack.
- Top with sifted confectioners' sugar when cooled. Mix 2 tbsp cocoa powder with 1 tsp cinnamon and 1/4 tsp ground nutmeg together in a small bowl. Sift lightly over top of the sugar (using a stencil for accuracy, if you want) to add a bit of extra spice.
Nutrition Facts : Calories 159, Fat 5.4, SaturatedFat 0.9, Cholesterol 1.3, Sodium 154.8, Carbohydrate 25.2, Fiber 0.9, Sugar 13.2, Protein 2.8
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 lowfat milk in place of the almond milk, below. And if you can't get the white spelt flour, which is magnificent in muffins, use 300 grams (10 1/2 ounces) plain flour and 100 grams (3 1/2 ounces) plain whole-wheat (not bread) flour instead. I want to make it as easy as possible for you to make these, as this is a particularly splendid specimen of muffin. Talking of which, it makes sense to steep the milk, leave it to cool, and measure out all the ingredients, putting the eggs by the side, the night before, so that you can shimmy into the kitchen in the morning and bake up a batch without adding a furrow to your brow.
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 1h
Yield 12 muffins
Number Of Ingredients 9
Steps:
- Warm the almond milk with the contents of the 2 tea bags (I just rip them open over the pan) and cinnamon--stirring to mix--and leave to cool.
- While the milk's cooling, preheat the oven to 200 degrees C (400 degrees F)/gas mark 6 and line your muffin tin with paper liners.
- In a large bowl, measure out the flour, baking powder, sugar and all but 2 tablespoons of the chopped almonds, and combine well.
- When the milk has cooled, add the eggs and oil, then whisk well.
- 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 cups (it will fill them well), then sprinkle equally with the remaining almonds and bake in the oven for 20 to 25 minutes, or until a cake tester comes out clean and the muffins are slightly risen and pleasingly golden on top.
- Transfer the muffins to a wire rack to cool for about 10 minutes before devouring.
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