Sunday, May 9, 2010

Do You Know the Muffin [Wo]man?

I'm pretty picky about my chai tea. There's only one restaurant that serves it to my liking...and of course, I tend to overdo it when I'm there. But good chai is, well, oh-so-good. A few months ago, Mark started making his own chai, and naturally, it is now my favorite.

About a week ago, we were making dinner, including our favorite rosemary rolls, and I noticed a link to a recipe for chai mini muffins. Now, if you've had more than a couple of playdates with my kids, you've likely tasted one of many varieties of muffins I enjoy making. Pre-gluten-free days cemented my love for the sweet snack, and though it took some coercing, I came to my senses and re-started the weekend tradition of muffin morning after several wheat-free months.

This morning I decided to try my hand at chai muffins. The recipe on the link was unimpressive, using a store-bought flour blend as well as pre-packaged chai tea. So I looked over the notes I took last time Mark made his chai, grabbed the spices and started mixing.

I didn't expect to be terribly successful on my first go-round, but I'm pretty pleased with the results, as are the kids. So while I know my gluten-free audience is, well, probably non-existent, I'll throw this out there. I guess you could sub all those silly flours, starches and gums with a couple cups of whole wheat flour...but what's the fun in that?


Chai Muffins

1/3 c. flax seeds, ground
1/2 c. teff flour
1/2 c. millet flour
1/2 c. tapioca starch
1/2 c. potato starch
1 t. xanthan gum
1 1/2 t. baking powder
1/2 t. baking soda
1/2 t. salt
1/2 t. ground black tea
1/2 t. ground cloves
1/2 t. ground cinnamon
1/2 t. ground ginger
1/4 t. ground black pepper
1/4 t. ground cardamom

1/4 c. butter, melted
1/2 c. honey
2 eggs
1 c. buttermilk
1 t. orange zest
1 T. orange juice
1 t. vanilla extract

Heat oven to 375. In a large mixing bowl, combine dry ingredients. In medium bowl, combine wet ingredients. Pour wet into dry, mix until combined. Divide into greased muffin cups. Sprinkle with cinnamon sugar. Bake for 15-18 minutes. Tada!

2 comments:

Kristen R said...

I am a chai FREAK!! These sound awesome. I'm guessing we won't be able to scoot tomorrow since there is a 1000% chance of rain, but if you want to carpool again I'm down.

melissa said...

The WW version was super-yum. You are a muffin genious.