21 January 2012

Chai and Blueberry Muffins

♬'At Last' By Etta James

On a baking frenzy again, I think it's time I started to look into opening up a quirky bakery!

Ah yes the muffin, an easy mixture and so diverse in flavour, because any sort of ingredient can be added, to create a mammoth snack next to a cup of tea.

This afternoon I wanted to put the tea essence in the muffin! So I added a teaspoon of my mums home made chai masala, and they taste so good. One more thing - I forgot to add eggs, but to my surprise these turned out fine! The 200g of flour and milk helped to bind the mixture instead.

Give it a go...

Recipe for 6 large muffins.
Grease tin well.
No need for cases.


200g (7oz) gluten free and wheat free plain flour
100g (3.50z) caster sugar
110g (3.8oz) butter
1 tsp baking powder
100ml milk (you can use soya milk too)
1 tsp chai masala (or rip open a chai teabag, throw away the bag and use the chai part)
  • 125g (4½oz) blueberries, or equivalent in frozen blueberries

  • Method:

: Preheat oven 160°c.
: Rub in the butter, sugar, and flour until breadcrumbs.
: Pour in the milk and fold mixture with a knife.
: Stir in the blueberries, chai powder and baking powder.
: Scoop generous amounts in the baking tin.
: Bake for 30 minutes and then test a muffin in the middle row with a knife. If the knife comes out clean, they are done.

Perfect for breakfast or when you wake up from a nap.