I just made these muffins for a little goûter (afternoon snack!) They’re quick and easy to whip up and really yummy, especially eaten warm out of the oven. They’re also just a touch sweet, unlike most muffins you can buy that are more like giant cupcakes masquerading as muffins. I adapted this from Nigella Lawson’s Simply Nigella.
Makes 12 muffins.
2 chai teabags / 3/4 cups plus 2 tbsp unsweetened almond milk (or regular milk) / 1 tsp ground cinnamon / 2 cups all-purpose flour / 2/3 cup whole wheat flour / 2 and 1/2 tsp baking powder / 3/4 coconut palm sugar (or brown sugar) / 2 large eggs / 2/3 cup grape seed oil / 1/2 cup raw almonds, roughly chopped (optional. I’m not a fan of nuts in things but Rock is so I used 1/4 cup in half the batch)
You’ll also need a 12 cup muffin tin lined with paper baking cup liners.
Preheat your oven to 400F and in a small saucepan over medium heat, start warming up your almond milk. Stir in the cinnamon and the contents of the teabags and let it steep in the warm milk. Take off the heat and set it aside to cool.
Now, in a large mixing bowl, combine the flours, baking powder, sugar and (if you’re using them) the chopped almonds, leaving out about a couple tablespoons for sprinkling over the tops later. Once your milk has cooled down, whisk in the eggs and oil.
Add the liquid mixture to the dry mixture and mix until combined but still a little bit lumpy (apparently lumpy batter = lighter muffins). Spoon the batter into the lined muffin tin cups and if you’re using the almonds, sprinkle the remaining chopped almonds over top.
Bake in the oven for about 20 minutes or until an uncooked spaghetti noodle or a toothpick comes out clean. Pop out the muffins onto a cooling rack and then eat! Nigella said let them cool 10 minutes before eating…but we let them cool for more like 2.