I’m not much of a baker, but sometimes the mood strikes. This time, the mood called for carrot muffins loaded with chai flavors.
I professed my love for chai tea in a post last year – it’s a great alternative to coffee.
warming spices + silky milk + sweet honey
An energizing combo that is sure to start your day off right. Not to mention, black tea, spices and unpasteurized honey are full of disease fighting antioxidants and minerals.
So why not throw this stuff into tasty breakfast muffins?
I recently received a gift card to Around The Plate Boutique and I used it on this great handheld grinder. It did an excellent job on grinding my chai tea down to a powder to be used for these muffins. It also works perfectly with whole spices, peppercorns, flax seed and anything else you think you can grind!
Chai Spiced Carrot Muffins
These muffins are full of carrots, oats and chai spices – a healthy yet delicious addition to any breakfast.
Makes ~ 12
2 cups whole wheat flour
1/2 cup rolled oats
2 TBS ground chai tea
1 TBS cinnamon + 1 tsp nutmeg
1 TBS flax meal (optional – but it helps increase your good cholesterol!)
1/2 TBS baking powder + 1/2 TBS baking soda
2 cups shredded carrot
1 cup plain, unsweetened soy milk (any milk will do)
1/2 cup honey
1 tsp vanilla
Preheat oven to 375. Place tin liners in muffin tin.
Thoroughly combine the wet and dry ingredients in separate bowls, with the exception of the carrots.
Gradually add the dry to the wet, mixing to incorporate. Fold in the carrots and spoon batter into muffin tin, filling each well about 90% full.
Bake for 20-30 minutes. Check doneness with a toothpick or other utensil by poking into the middle – if it comes out relatively clean, they are done. If still gooey, cook for 5 minute increments until done.
*Always consider the additional several minutes of continued cooking time once removed from the oven – the residual heat will continue to cook them.
Carrot muffins are so versatile! What do you like to throw in them?