CHAI SPICED MUFFINS
12 servings
30 min.
INGREIDENTS
- 1/2 cup GILI Masala Chai concentrate
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, melted and cooled
- 1/4 cup sugar (or coconut sugar for a healthier alternative)
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk (or almond milk for a dairy-free option)
HOW TO
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease lightly.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Mix Wet Ingredients: In a large bowl, whisk together the melted butter and sugar until smooth. Add the eggs, one at a time, and whisk until fully combined. Stir in the vanilla extract.
- Add Chai and Milk: Pour in GILI’s chai concentrate and the milk, mixing until well combined.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.
- Bake: Spoon the batter evenly into the prepared muffin tin, filling each cup about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
TIP BY CHEF ENZO:
Serve with red fruit & walnuts. Or make a winter glazing: For an extra touch, you can drizzle a chai-spiced glaze made from powdered sugar, a dash of cinnamon, and a tablespoon of GILI’s chai concentrate on top of the cooled muffins.
What you will need: