Guest post by Baker Beans:
If there’s one flavour I adore, it’s chai. We are lucky to have a variety of cultures within our family unit. One particular cousin has a very special chai tea recipe they make every time we visit, one passed down in her family. They’ve shared the recipe with us and explained a little about the history of chai. I was intrigued to learn every region in India has a different way of making chai, using similar ingredients and expanding from there. The spices used in this family tea recipe is predominantly cardamom, fennel and cloves.
I took inspiration from the spices in this tea to create these Chai Spiced Muffins adding a few extra spices I thought might pair nicely. I opened up cardamom pods and ground them in a mortar & pestle along with fennel seeds. If you don’t want to grind your cardamom you can buy the ground version in the stores. There is enough flavour in these muffins we didn’t feel they needed a glaze or icing to finish. It’s a simple, yet not an overpowering flavour. Perfect with your morning cup of coffee or tea.
Big love and thanks to Ginni for asking me to Guest Host on her blog.
Makes 12 large muffins.
Chai Spiced Muffins by Baker Beans
2 cups all-purpose flour
¾ cup brown sugar
1 tsp baking soda
1 tsp baking powder
¼ tsp salt
¼ tsp cinnamon
¼ tsp ginger
1/8 tsp cloves
¼ tsp cardamom
¼ tsp fennel seeds, ground
1 tsp vanilla
¾ cup milk
¼ cup butter, melted
Preheat oven to 375F.
In a large bowl mix together flour, brown sugar, baking soda, baking powder, salt, cinnamon, cloves, cardamom and fennel. In a second bowl whisk together your eggs, vanilla, milk and melted butter.
Pour wet ingredients on top of dry and gently fold them together just until combined. Your batter will be lumpy, this is normal so don’t over mix the batter.
Scoop your batter into greased or paper lined muffin cups filling about ¾ full. Bake for 15 minutes, remove from oven and let sit in pan for 10 minutes. Place on cooling rack and let cool completely or add a dot of butter to a still warm muffin.
This is a guest blog post by my dear friend Wanda from Baker Beans – thank you!