Chai is one of my favourite flavourings for autumn and winter and so it is more than fitting for Madvent! I have found the most perfect recipe for some chai muffins (that contain nuts, sorry if you have any allergies!) that I simply just need to share with you.
So, here we go lads...
You will need:
225ml unsweetened almond milk
2 Chai teabags, or 2tsp chai latte powder
1tsp ground cinnamon
400g white spelt flour (we just used self raising)
2 1/5 tsp baking powder
150g almonds, roughly chopped
2 large eggs
150ml sunflower oil
- Warm the almond milk with the chai powder, or contents of the teabags, and cinnamon in a pan and stir to mix.
- Allow the milk to cool and preheat the oven to 200C/180C Fan/Gas 6. Line a 12 hole muffin tin with paper cases.
- In a large bowl, add in the flour, baking powder, sugar and the almonds, but remember to leave 2 tablespoons for decoration. Mix well.
- Once the milk has cooled, add the eggs and oil to the pan and whisk until combined.
- Next, add the liquid ingredients to the dry ingredients in the large bowl, using a wooden spoon to mix.
- Divide the mixture between the 12 cases and sprinkle over the remaining almond pieces until they look nicely covered.
- Bake in the oven for around 20-25 minutes, or at least until they turn a dark golden brown, and a cake tester comes out clean.
- Remove from the muffin tray and leave to cool for a few minutes before you tuck in!
These muffins are particularly amazing now that the weather has really changed and everywhere is cold, and all you really need is a warming snack. We've also found that as they get slightly old (if you haven't eaten them all immediately...), they are lovely with a tiny bit of butter and a tea... or a chai latte if you're feeling especially adventurous!
Let me know if you try out the recipe, and I'd love to see what they turn out like... Ours came out very wonky, and we ended up with elephant seal noses on ours.
Song of the Day - The American Spirit // Sons & Daughters
M
x
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