Chai muffins
8
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 12 • Difficulty: Easy
Baking a big batch of muffins in one go means you can eat what you want and freeze the rest – they’ll keep in the freezer for up to two months!
Ingredients
Skimmed Milk
150 ml
Tea, All Types
2 bag(s), Chai
Egg, whole, raw
2 medium, raw
Caster Sugar
100 g
Apple sauce
200 g
Vegetable Oil
70 ml
White Self Raising Flour
275 g
Honey
3 tablespoon(s), level
Instructions
1
Preheat oven to 200°C, fan 180°C, gas mark 6. Line a 12-case muffin tin with paper cases.
2
Place the milk and the chai tea bags in a small saucepan on a medium heat. Gently bring to a simmer then remove from the heat and set aside.
3
In a medium mixing bowl, beat together the eggs, sugar, apple sauce and vegetable oil with a balloon whisk. Add the flour and mix together until just combined.
4
Squeeze out as much liquid from the tea bags as possible then gradually mix in the flavoured milk, a little at a time, until fully combined. Divide the mixture between the muffin cases and bake in the preheated oven for 20 minutes, until golden and risen.
5
Remove from the oven and glaze with the honey while still warm. After 5 minutes, remove the muffins from the tin and leave them to cool completely on a wire rack.
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