Chai Muffins

Scented breakfast muffins infused with chai tea, cinnamon, and crunchy almonds, made dairy-free with almond milk and sunflower oil.

Baking Vegetarian Dairy Free Breakfast Muffins Chai

Estimated Nutrition

Calories

338.2

kcal / serving

4058.4 kcal total

Carbs

39.8g

per serving

477.5 g total

Fat

17.1g

per serving

204.6 g total

Protein

6.4g

per serving

76.8 g total

Cook Time

minutes

Serves

muffins

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

2.5

tsp

Baking Powder

150

Soft Light Brown Sugar

Dairy

piece

Egg

large free-range

GrainsCereals

400

White Spelt Flour

Liquids

225

Almond Milk

unsweetened

NutsSeeds

tsp

Cinnamon

ground

Almond

natural skin-on, roughly chopped

OilsFats

150

Sunflower Oil

Other

piece

Chai Teabags

contents only

Method

Warm the almond milk with tea contents and cinnamon in a pan then leave to cool.

Cool the muffins on a wire rack for 10 minutes before serving.

Divide the batter into cases, top with remaining almonds, and bake for 20 minutes until golden.

Mix the liquid and dry ingredients into a lumpy batter using a wooden spoon.

Whisk the eggs and oil into the cooled tea-infused milk.

Combine flour, baking powder, sugar, and most of the almonds in a large bowl.

Preheat the oven to 200°C and line a 12-hole muffin tin with paper cases.