CHAI-SPICED COFFEE CAKE MUFFINS
Provided by Justin Chapple
Categories main-dish
Time 1h45m
Yield 12 muffins
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F.
- Make the topping: In a medium bowl, mix the flour with the oats, brown sugar, chai, and salt. With your hands, rub the butter into the mixture until incorporated, pressing it into small clumps. Freeze until chilled, about 5 minutes.
- Meanwhile, make the batter: Line a 12-cup muffin pan with paper or foil liners. In another medium bowl, whisk the flour with the baking powder, baking soda, and salt. In a stand mixer fitted with the paddle attachment, beat the 1 stick of butter with the granulated sugar and chai at medium speed until fluffy. Beat in the eggs one at a time, then beat in the sour cream and vanilla. Scrape down the sides of the bowl, then gradually add the dry ingredients and beat until just incorporated.
- Using a 3- to 4-tablespoon ice cream scoop, scoop the batter into the prepared muffin cups; top with the chilled topping. Bake until a toothpick inserted in the center of a muffin comes out clean, about 25 minutes. Transfer the muffins to a wire rack to cool. Dust with confectioners' sugar before serving.
SPICED OR " CHAI " COFFEE FOR 2
I've been making this Mexican-East Indian flavored coffee for years and the thought never occurred to me of posting the recipe until recently. To "Chai-ify" the coffee, add 1/8 teaspoon ground black pepper. I use our Bialetti stainless steel stove-top espresso coffee maker from Italy to prepare this. Feel free to substitute ground spices for the whole.
Provided by COOKGIRl
Categories Beverages
Time 10m
Yield 2 cups, 2 serving(s)
Number Of Ingredients 8
Steps:
- NOTE: the amount of ground coffee indicated is estimated. Adjust amount according to the type of coffee maker you use. In fact, all ingredient amounts are estimated.
- Place the ground coffee in the coffee maker/basket. Fill the coffee maker with water. Please try to use filtered water if possible.
- Add the spices.
- Brew coffee.
- Sit back and enjoy!
- Serving suggestion: we like our coffee with heavy cream (aka whipping cream), a little bit of unrefined cane sugar (Sucanat) or agave nectar to sweeten.
Nutrition Facts : Calories 46.5, Fat 1.7, SaturatedFat 0.5, Sodium 16.7, Carbohydrate 12.1, Fiber 4, Sugar 0.1, Protein 1.1
CHAI-SPICED BREAD
Whip up a quick bread in minutes! This one boasts fabulous flavors of subtle tea and tempting spices.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 3h55m
Yield 16
Number Of Ingredients 16
Steps:
- Heat oven to 400°F. Grease bottom only of 8x4- or 9x5-inch loaf pan with shortening or cooking spray.
- In large bowl, beat granulated sugar and butter with electric mixer on medium speed until fluffy. On low speed, beat in tea, 1/3 cup milk, 2 teaspoons vanilla and the eggs until ingredients are well combined (will appear curdled). Stir in remaining bread ingredients just until moistened. Spread in pan.
- Bake 50 to 60 minutes or until toothpick inserted in center comes out clean (do not underbake). Cool in pan on cooling rack 10 minutes. Loosen sides of loaf from pan; remove from pan to cooling rack. Cool 30 minutes.
- In small bowl, stir powdered sugar, 1/4 teaspoon vanilla and 3 teaspoons of the milk, adding more milk by teaspoonfuls, until spreadable. Spread glaze over bread. Sprinkle with additional cinnamon. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
Nutrition Facts : Calories 190, Carbohydrate 30 g, Cholesterol 40 mg, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Slice, Sodium 190 mg, Sugar 17 g, TransFat 0 g
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