The original recipe are Chai Latte Cupcakes from VCTOTW. I used whole wheat pastry & quinoa flour, therefore creating a more densely textured muffin. Make sure to not over mix the batter, small lumps are ok. I reduced the amount of sugar and added a little maple syrup. I was meaning to add white chocolate chips, but forgot. Below is the original recipe.
~*~Chai Latte Muffins
1 cup rice milk
2 tblspn loose black tea or 4 black tea bags
1/4 cup oil
1/2 cup soy yogurt
3/4 cup granulated sugar
1 tsp vanilla extract
1 1/3 cups AP flour (2/3 cup whole wheat pastry 2/3 cup quinoa flour)
1/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 tsp ground cinnamon
1 tsp ground cardamom
1/2 tsp ground ginger
1/4 tsp ground cloves
1/8 tsp ground pepper
1 cup rice milk
2 tblspn loose black tea or 4 black tea bags
1/4 cup oil
1/2 cup soy yogurt
3/4 cup granulated sugar
1 tsp vanilla extract
1 1/3 cups AP flour (2/3 cup whole wheat pastry 2/3 cup quinoa flour)
1/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 tsp ground cinnamon
1 tsp ground cardamom
1/2 tsp ground ginger
1/4 tsp ground cloves
1/8 tsp ground pepper
- Preheat oven 350F. Line muffin pan with cupcake liners.
- Heat rice milk & add tea leaves. Put on low heat & let sit for 10 minutes, or remove from heat. Discard leaves & measure to make sure there is still 1 cup of liquid.
- In a large bowl, whisk together wet ingredients.
- In a medium bowl, sift the dry ingredients & whisk together till thoroughly combined.
- Pour the dry ingredients into the wet & mix until large lumps disappear; SMALL LUMPS ARE OK, do not overmix.
- Fill tins full & bake for 20 - 22 minutes, till toothpick comes out clean.
- Makes 12 cupcakes.
- Make sure to cool completely if dusting with powdered sugar.
No comments:
Post a Comment