Masala Chai Spiced Muffins

We love the flavours and aromas of chai spice in our house. And when I was given the opportunity to road test some of the delicious probiotic Masala chai from local Canberra business Good Guts Probiotic Tea I decided to get creative!

These muffins are perfect for lunchboxes (if nuts are allowed!) and keep fresh at room temperature, in an airtight container, for a few days.

Also suitable to freeze.

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Masala chai spiced muffins

Servings: 12

Author: Rebecca McAlister

Prep time: 5 MinCooking time: 15 MinTotal time: 20 Min

Ingredients

• 75g raw almonds 
• 2 tsp masala chai tea, looseleaf 
• 225g milk of your choice 
• 1 tsp ground cinnamon 
• 400g wholemeal flour 
• 2.5 tsp baking powder 
• 150g brown sugar or coconut sugar 
• 2 eggs 
• 150g avocado oil or another light oil

Preparation

1. Pre-heat oven to 180 degrees and prepare a 12 cup muffin tray.
2. Place almonds into Thermomix bowl and roughly chop 3 seconds/speed 5. Set aside in a bowl.
3. Add tea to Thermomix bowl and mill 30 seconds/speed 10 to break down whole spices.
4. Add milk and simmer 3 minutes/80 degrees/speed 2.
5. Allow to cool slightly then add oil, cinnamon, flour, baking powder, sugar, eggs and two thirds of the reserved almonds and mix 15 seconds/speed 4. If required, scrape down sides and mix 2 seconds/speed 4.
6. Spoon mixture into prepared muffin tray, sprinkle with extra almonds and bake 10-15 minutes until golden.

Tools and equipment

1. Thermomix
2. Oven
3. 12 cup muffin tray

Notes:

I chose Good Guts Probiotic Tea for this recipe. This tea contains healthy probiotics for gut health.

Recommended Products:

Masala chai looseleaf

Rose gold muffin tray

Did you make this recipe?

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