Happy Deepavali!
I’m not an expert on Indian cooking, have attempted a few dishes but they never taste as good as the restaurants. A friend recently gave me a bag of masala chai blend (Black tea spiced with cinnamon, cardamom, fennel, clove). So I combined it with something I’m more confident at – baking! I also have a masala chai recipe using soymilk. That was approved by two Indian friends, so I’m pretty sure it’s good.
This is my first muffin recipe using 100% wholewheat. I used Pillsbury Gold Atta flour, which is meant to make rotis. I find that generally atta meant for chapati or similar Indian breads works excellent in baking. Texture is slightly denser than my usual muffin recipe using white flour, but still soft and moist. Also has a more rustic and hearty flavour that complements the spiced tea taste well.
wholewheat masala chai muffins
Dry ingredients:
- 2 cups wholewheat atta flour (available from Indian grocery shops)
- 1/2 tsp baking powder
- 1 tsp baking soda
- 1 cup raw sugar
- 1/2 tsp sea salt
Wet ingredients:
- 3 tbsp quality masala chai blend (use more if you want a stronger chai taste)
- 2 cups coconut milk (also works with oatmilk)
- 2/3 cup grapeseed oil
- 1 tsp vanilla bean paste
Preheat oven to 175C. Bring the coconut milk and tea blend to a light simmer over low heat. Remove from heat, cover and let steep for 20mins. Strain out the tea mixture with a sieve. Mix dry ingredients in a large bowl. Whisk tea mixture with other wet ingredients in a smaller bowl. Make a hole in dry ingredients, add wet mixture and stir with spatula until just combined. Scoop batter into muffin cups till 2/3 filled. Bake at 175C for 15-20mins until a toothpick inserted into each cup comes out clean. Rotate pan halfway for even heating. Remove from oven and transfer to cooling rack. Let cool before serving or storing.
Notes to ensure a good rise and moist texture:
- Make sure your baking soda and powder is still active.
- Do not overmix, stop immediately when you see no more flour.
- Do not over bake, start checking at the 15min mark for doneness with the toothpick test.
Check out my chocolate chip pecan muffin recipe too.
morethanveggies 
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