Chai! Chai has always been a heaven for me and even though it can be translated as "tea", the tea is quite nowhere around the Indian Chai! Chai from India is a spiced milk tea which is getting increasingly popular throughout the world. I take my Chai very seriously and I can't compromise on a badly-made cup of tea. Indian Chai produces a warming, soothing effect and gives a wonderful sense of fulfillment and well-being. When I'm home from work, all I crave is a hot cup of chai. It is difficult to resist a second cup. Coffee comes nowhere close to my Chai!
I also use a specially made chai-masala or tea spice mix to elevate the flavors of my tea. I have previously shared the recipe of the chai masala. If you missed it, here's the recipe:
Chai masala recipe (Tea spice)
So why am I talking about Chai here in a muffin post? That's because for a very long time I have been wanting to add this spiced mix to flour and try baking some goodies with it. I was sure they would turn up good. So this Christmas I finally went along to prepare Chai muffins and amazingly they turned out so good and yummy.. crusty from outside and soft from inside. Do try this recipe and I'm sure you will make it again and again!
Whole wheat flour: 1 cup
Brown Sugar: 1/2 cup
Baking soda: 1 tsp.
Chai masala: 3 tsp.
Eggs: 2 large
Yogurt (beaten): 4 tsp.
Cooking oil: 1/4 cup
Vanilla essence: 1 tsp.
- Pre-heat the oven to 200° C.
- Add the flour to a bowl and add the baking soda to it. Mix well.
- Add the spiced tea mix (chai masala) and mix them well. Your dry ingredients are ready. Keep aside.
- Now in another bowl add the eggs and the sugar and mix them really well until light and fluffy. You can use a hand mixer or an electric mixer.
- Add the yogurt and mix well. Add the cooking oil and vanilla essence. Mix everything well until light and frothy.
- Now slowly begin to add the dry ingredient mix to the wet ingredients. Keep mixing slowly.
- Add all the mix and mix everything together. The consistency should be a little flowy and not dense. This will make light and fluffy muffins.
- Grease the mold and fill upto 3/4 with this mix and immediately put in the oven. I have baked them for Christmas so I used special Christmas mold.
- Let bake for 15 minutes and check with a toothpick. If the toothpick is wet then let them be in the oven for 5 more minutes. The outside should be deep brown with a little crust.
- When the toothpick has crumbly mix when you do the test that means the muffins are done.
- Turn off the oven and take out the tray. Let cool for 10 minutes and remove the muffins.
- Cool completely and refrigerate in an air-tight box for up to a week.
- Warm for a minute in microwave while serving with tea/coffee.
Merry Christmas everyone !