Chocolaty Chai Muffins
Assam is a malty tea that's often used as the base for masala chai. In this recipe, the maltiness of the Assam is complemented by the chocolate of the muffins, and the flavor is rounded out by a bit of garam masala spice.45 m 2
- 1 tsp. garam masala spice
- 1 tsp. allspice
- 2 c. flour
- 1 c. sugar
- 1/2 c. brown sugar
- 1/3 c. cocoa
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 2 tsp. Adagio's Assam Melody�tea
- 3/4 c. milk
- 1/2 c. semi-sweet chocolate chips
- 2 tbsp. butter
- 1/4 c. sour cream
- 1 egg, beaten
- 1 tsp. vanilla
Preheat oven to 350°F.
In a saucepan heat milk and add tea leaves. Make milk-tea almost chai style by bringing milk to a boil, then reducing heat and allowing to simmer about 3 min. Filter leaves.
As the milk-tea is being heated, sift flour, baking powder, baking soda, allspice, garam masala, and salt together. Mix in sugar, brown sugar, cocoa, and salt.
In a medium saucepan, combine 1/2 c. chocolate chips with 2 tbsp. butter over low heat, stirring frequently, until melted. Remove from heat and beat in tea-milk, sour cream, egg, and vanilla.
Add milk mixture all at once to the flour mixture and stir with wooden spoon until batter forms.
Fill muffin cups 3/4 full with batter. Bake at 350�F for 20-25 min., until muffins are well formed. Let stand for 5 min., then remove muffins from baking pan and cool on wire rack.