Yesterday I was going to use the oven so I decided to make some muffins to bake while it was on already. A friend gave me a couple boxes of chai tea bags the other day and it's really good. I wanted to use that in the muffins, so I came up with yet another variation of the basic muffin recipe I've riffed on for about a quarter of a century, which is Lynne's Muffins in the New Laurel's Kitchen Cookbook. The original recipe is really good and I'm not sure why I don't make them more often, but for some reason, I always end up changing it. The mocha muffins I make are here , banana muffins are here, lemon poppyseed can be found here, orange banana walnut is located here, and the cranberry orange, here. These are so easy to make in many different ways simply by changing the soaking liquid and the mix-ins. They can be different every time and they're delicious, substantial, and healthy, too. They're great for breakfast or lunch with some fruit. I used to bring the plain ones that I made from the original recipe to work with me for lunch with some fruit and yogurt. I would split the muffin in half, top with berries, and dollop the yogurt on top. They're all great as an accompaniment to a cup of tea or coffee, whether as a snack or even dessert. In the past, I have made these various muffins without the egg and with plant based milk, so they can be vegan. Seeds could be added. Anyway, here is my latest variation, which we love--it will be going intro the repertoire.
Chai Fruit Muffins
Place two cups of jumbo porridge oats/old fashioned rolled oats into a container and cover with 1 1/2 cups of milk. Place in fridge for a few hours or they can sit overnight.
In a separate bowl or glass measuring cup, place a chai teabag, then add 1/2 to 3/4 cup dried fruit, according to taste (I used raisins and finely chopped dried apricots, but other dried fruits would be good too). Pour enough boiling water to cover the fruit and leave it until you're ready to assemble the muffins.
Preheat oven to 180 C (fan oven)/400 F. Place soaked oats in a bowl and add 1 tablespoon of sugar and one egg. Mix in.
Add 1 cup of wholemeal/whole wheat flour and 1 teaspoon each bread/baking soda and salt. Stir in until incorporated.
The fruit should have absorbed the soaking liquid, but if there is a lot left, pour it off. Remove the teabag and stir in the soaked fruit, some walnuts, and a sprinkle of cinnamon if you like it.
Spoon into greased or lined muffin tins and bake for 15-20 minutes or until golden brown--timing depends a lot on the oven, so I just keep an eye on them.
I ended up with 15 muffins.
12 comments:
Yummy! Can’t wait to give them a try.
Hope all is well with you and Bill.
They're so good and handy to have around :-)
We're getting back into a normal routine after the quiet lull of the festive season.
Sounds so good, thanks for adding the recipe!
You're welcome :-)
It's so good when you have a versatile recipe.
These look so tasty.
All the best Jan
PS I went and had a look at the lemon and poppy seed ones :)
I've never tried chai muffins but these sound delicious.
They really are good.
It's so true, Jan. Once I get the proportions and the general idea from a recipe, that's my jumping off point. I am very much an improv cook--what can I make with the basics we have on hand is pretty much how I roll :-)
These were an experiment, so good that they turned out well :-)
When my daughter was little, I used to make muffins, dear Shari. Then she got bigger and could bake better than me ;-DD But I think she likes this recipe as much as I do!
Have a nice new week,
all the best, Traude
https://rostrose.blogspot.com/2023/01/costa-rica-2-kapitel-einblick-in-unsere.html
We love them, so I will be adding them to my rotation!
Have a great week!
Mmmmhmmmmm...outhwatering.
I bookmarked this to come back whenever feeling fancy to try one of your various Muffin- recipes. Thank you, Shari.
It's a good basic recipe that I've been using and varying for three and a half decades. The other day I made a rye version.
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