Pumpkin Chai Muffins
Adapted from Squidoo
Servings: 24 muffins
Time: 35 minutes
|Now how do I froth it?|
2 tsp baking soda
4 tsp baking poder
2 tsp ground cloves
2 tsp ground cinnamon
2 tsp allspice
2 tsp cardamom
2 tsp ground ginger
1 1/2 tsp orange zest
1/2 tsp white pepper
4 tbsp instant tea powder (unsweetened)
1 cup butter
1 cup vanilla yogurt
2 tsp vanilla
1 1/2 cups pureed pumpkin
1 1/2 cups granulated sugar
- Preheat the oven to 350 F.
- Whisk the flour, baking powder, baking soda, cloves, cinnamon, allspice, cardamom, ginger, orange zest, white pepper and instant tea together in a large bowl. Set aside.
- Melt the butter and let cool.
- Beat the vanilla yogurt, vanilla, eggs, pumpkin and sugar in with the melted butter until smooth.
- Gradually mix in the dry ingredients using a stand mixer at low speed until just incorporated (be careful not to overmix).
- Fill lined muffin tins 2/3 full with batter.
- Bake for 15-18 minutes or until the toothpick test comes back clean.
- Remove the muffins from the tin and let cool on wire racks.
- Eat with a very mellow, low on flavor drink to counteract being bombarded by amazing spices.
|Must resist the urge to frost... Slowly get back into baking..|
After making these delightfully tasty treats, I did think of a few possible ways to improve them (aside from saying "healthiness be damned" and making them a cupcake). Adding walnuts or golden raisins could definitely add another dimension and some texture to these. Similarly, the pop of biting into freshly chopped ginger would also help elevate things to a whole new level.
|Oh, that's right. I forgot all this baking makes my kitchen really messy. Oh, well. That sounds like a problem for future Terry. He's a sucker.|
It felt great to be back to destroying my kitchen (it really was freaky seeing it so clean). Now, if you'll excuse me, I have to go feverishly apologize to my stand mixer for our rough patch.