Indianchailattemuffins Recipes

CHAI LATTE MUFFINS

Steps:

• Preheat oven to 375°F and line a muffin tin with paper liners.
• Heat milk to almost boiling (in the microwave or a small sauce pan) and steep the tea bags for about 10 minutes, making very strong, milky tea. Don't worry about making the tea bitter (which can happen as a result of oversteeping) because you won't taste it in the end product.
• In a large bowl whisk together oil, yogurt, sugar and vanilla.
• In a small bowl, whisk together the flour, baking powder, baking soda, salt and spices. Pour half into the yogurt mixture, stirring well, followed by the tea mixture and the rest of the flour. Stir only until just combined, then evenly distribute into prepared muffin tin.
• Bake for about 21-23 minutes, until a toothpick inserted into the center comes out clean and the muffin springs back when lightly pressed.
• Cool completely on a wire rack.
• Top with sifted confectioners' sugar when cooled. Mix 2 tbsp cocoa powder with 1 tsp cinnamon and 1/4 tsp ground nutmeg together in a small bowl. Sift lightly over top of the sugar (using a stencil for accuracy, if you want) to add a bit of extra spice.

INDIAN CHAI LATTE MUFFINS

Steps:

• Preheat oven to 375.
• Grease 12 muffin cups or use butter-flavored spray.
• Mix all dry ingredients together, add milk, melted butter, egg, and vanilla, mix well. Stir in white chocolate chips.
• Spoon into 12 muffin tins.
• Mix cream cheese, vanilla and sugar together until smooth. Using the back of a spoon make an indentation in the top of each muffin and add a heaping teaspoon of cream cheese mixture into the indentation.
• Bake at 375 for 18 to 25 minutes, until edges of muffins begin to turn golden brown. Test with toothpick in side of muffin away from cream cheese filling. Remove and cool.
• If using mini-muffin cups, bake 15-18 minutes.