Here's a recipe that helps us to transition from summer to autumn without the feelings of melancholy. Soft and sweet muffins made from life's greatest essence - chai!
We guarantee that your kitchen will be alight with the aroma of those warm and comforting spices as they waft through your home like an old friend returning after a long time away.
No surprises then, that we strongly advise you to enjoy these muffins alongside a steaming hot cup of...chai!
This recipe makes 12 ordinary-sized muffins.
SHOPPING LIST: Fresh: 225ml Milk (dairy or almond), 2 eggs Pantry: Sugar, 400g Spelt Flour, Baking Powder, 150g Soft Brown sugar, 75g almonds, 150ml sunflower oil, 2 tbsp preserved ginger.
- Make the chai with milk according to instructions on this pack (but do not add water). Allow to cool.
- Preheat your oven to 200C/180F.
- Line muffin tray with paper cases.
- Chop 2 tbsp preserved ginger and 75g almonds.
- In a mixing bowl, sift in 400g Spelt flour* and 3 level tsp baking powder
- Now add 150g soft brown sugar, 2 tbsp chopped almonds and 2tbsp chopped preserved ginger. Stir, till combined with the flour.
- In a separate bowl whisk 2 eggs then add 150ml sunflower oil and the cooled chai. Combine.
- Empty the liquid ingredients into the flour and combine gently with a spatula.
- Divide the mixture into the muffin cases.
- Sprinkle the muffins, equally, with the remaining chopped almonds or decorate them with sliced apple like we have done in the image.
- Bake for 20 minutes/till golden brown. Test to see if the centre is cooked.
- Serve warm.