Spiced Chai Muffins

Spiced Chai Muffins A

 

I’ve not been a fan of spiced chai for long. I find many commercial ones too sweet and some a bit too peppery, however my mind was blown when I visited Elephant (Pakistani street food) in Brixton Village. Although nothing can compare to the fresh chai at Elephant I was happy to discover the Drink Me Chai range in my local supermarket. Perfect for baking in powder form, they come in a variety of flavours which you can switch in and use in this recipe!

Spiced Chai Muffins

Makes 12

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Ingredients
250g plain flour
1 tablespoon baking powder
40g Drink Me Chai ‘Spiced’ Chai Latte powder
125g caster sugar
150g white chocolate, cut into chunks
2 medium eggs
200ml milk
100g unsalted butter, melted
50g white chocolate, to decorate
Method
Make the cupcakes: preheat the oven to 200°C (190°C fan)/350°F/gas mark 6 and fill a 12-hole muffin tin with paper cases.

Sift the flour and baking powder into a bowl and stir in the chai powder, sugar and chocolate then set to one side. In a large bowl, beat the eggs with a whisk until no traces of yolk remain then mix in the milk and melted butter. Add the dry ingredients to the bowl and carefully mix in until just even – be careful not to overmix, a few small lumps are fine.

Divide the mixture between the muffin cases, filling each no more than two-thirds full (this should be about 80g of cake mix if you’re being precise) and bake for 20-25 minutes until risen and golden-brown (and an inserted skewer comes out clean). Cool in the tin for 10 minutes then transfer to a wire rack to cool completely. Once cool, decorate with melted chocolate.

 

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