Chai Spice Muffins
Chai Spice Muffins are great for a treat. They are gluten-free and dairy free. These little beauties were inspired by my passion for Chai tea. They were bursting with flavour and only lasted one day!
Cook at 150c for 25-30 minutes (this will vary with ovens). Allow to cook slowly and thoroughly, when golden brown remove from oven. Insert a toothpick in the middle of the muffin; if the toothpick comes out clean the muffins are ready.
This recipe makes 12 muffins; however, I made 6 oversized muffins. I baked the muffins at 150 c for 40 minutes.
1 cup grated Pumpkin
1 cup Coconut Flour
1 ½ cup Almond Meal
½ teaspoon Baking Powder
¼ teaspoon Vanilla Powder
¼ teaspoon Cinnamon
½ teaspoon Ground Cardamom/1 teaspoon Cardamom Seeds
1 teaspoon Orange Zest
Pinch of fresh Ground Black Pepper
½ cup Rice Syrup
3 tablespoons Hazelnuts, roughly chopped
6 Free Range Eggs
½ cup Coconut Oil
Preheat the oven at 150c.
In a large mixing bowl add pumpkin, coconut flour, almond meal, baking powder, vanilla and spices.
Whisk the six eggs in a separate bowl, add coconut oil. Fold the liquid into the dry mixture, rice syrup and chopped hazelnuts. The mixture should be nicely blended, like a cake batter.
Add the almond milk gradually until a thick, creamy batter is formed. Be careful not to add too much moisture as the muffins will not cook properly. Divide into muffin tray or cases.
Greek yogurt a drizzle of raw acacia honey and your favourite tea or coffee.
Eat Real, Great Feel!