* Exported from MasterCook *
Muffins, Pumpkin-Chai
Recipe By :Justin Chapple
Serving Size : 12 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Muffins/Rolls
Nuts Posted
Amount Measure Ingredient -- Preparation Method
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1 stick unsalted butter
1 tablespoon crushed chai tea -- (from 4 bags)
2 large eggs
1 cup sugar
1 cup pumpkin puree
1 1/3 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon kosher salt
1 1/2 cups chopped walnuts
Justin Chapple adds fragrant chai tea to these muffins, which require
just 15 minutes of prep.
Active: 15 MIN
Total: 45 MIN
Preheat the oven to 350F and line a 12-cup muffin pan with paper or
foil liners. In a small saucepan, melt the butter with the chai tea.
In a large bowl, whisk the eggs with the sugar, pumpkin puree and
chai butter until smooth. Whisk in the flour, baking soda and salt
until incorporated.
Scoop the batter into the muffin cups and top with the walnuts. Bake
for 20 to 25 minutes, until a toothpick inserted in the center of a
muffin comes out clean. Transfer the muffins to a rack to cool
completely before serving.
Make Ahead: The muffins can be stored in an airtight container for up
to 2 days.
S(Internet address):
https://www.foodandwine.com/recipes/pumpkin-chai-muffins
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Per Serving (excluding unknown items): 297 Calories; 18g Fat (51.2%
calories from fat); 7g Protein; 31g Carbohydrate; 2g Dietary Fiber;
56mg Cholesterol; 224mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean
Meat; 1/2 Vegetable; 3 Fat; 1 Other Carbohydrates.
NOTES : 2019 - 0730