This delicious recipe from Nigella Lawson combines the yumminess of breakfast muffins with the warm spices of chai.
- 225ml unsweetened almond milk
- 2 Chai tea bags
- 1 teaspoon ground cinnamon
- 400g of white spelt flour
- 2½ teaspoon baking powder
- 150 g of brown sugar
- 75g of coarsely chopped almonds
- 2 large eggs
- 150ml sunflower oil
How to prepare Chai Muffins
Heat the almond milk with the contents of the 2 tea bags and the cinnamon – stirring occasionally – and let cool.
While the milk cools, preheat the oven to 200° and butter a 12-hole muffin pan.
In a large bowl, add the flour, baking powder, sugar and half of the ground almonds mix well.
When the milk has cooled, add the eggs and oil, then beat well to make a smooth mixture.
Add the liquid ingredients to the dry ingredients, using a wooden spoon. Divide the mixture among the molds, then sprinkle with the remaining almonds and bake for 20-25 minutes, or until lightly risen and nicely golden on top.