Chi tea muffins recipe
Recipe by Danielle Joy
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup granulated sugar
1 tsp pumpkin pie spice
1/4 cup vegetable oil
1 tsp vanilla extract
1 1/4 cups whole milk
4 chi tea bags
2 eggs
3/4 cup chopped walnuts, toasted
(for the frosting:)
3 oz cream cheese, softened at room temp
2 Tbsp unsalted butter at room temp.
1 tsp vanilla extract
1/2 tsp pumpkin pie spice
1 1/4 cups confectioner sugar
3 Tbsp milk
2 tsp lemon zest
Prep. Time → 10 min
Cook Time → 20 min
1. 1. Preheat oven to 350* Take a muffin tin, and line with paper liners, and spray the tops with nonstick spray.
2. 2.In a small saucepan, over medium heat, add in milk. wait till it comes to a simmer, not boil;
3. 3.In a large bowl, mix together the flour, baking soda, baking powder, salt and pumpkin pie spice.
4. 4.Take some of the flour, and add some to the chopped toasted walnuts bowl mix together.
5. 5.When milk comes to a gentle simmer; put in tea bags, and turn off completely. Let steep for 10 mins.
6. 6.In a another bowl, add eggs, sugar, vegetabile oil, vanilla extract. Use a hand mixer, and mix till well blended.
7. 7.Take chi tea, and squeeze and put in measuring cup.
8. 8.Pour wet batter into the flour bowl. Mix together, while pouring in tea mixture.
9. 9.Give a nice stir, and add in walnuts; mix together.
10. 10.Take ice cream scooper, and divide batter evenly. Put in oven 350*, for 20 mins.
11. 11.(For frosting:)
12. 12. In a bowl, take the butter and cream cheese and vanilla extract. Zest lemon zest. Use hand mixer, and cream together.
13. 13.Add in confectioner sugar and pumpkin pie spice, and milk tbsp at a time; mix.
14. 14.Pour in piping bag, and drizzle on top of muffins.
desserts, baking, cooking, food porn, kitchen, muffin June 12, 2016 14:15
No one has liked this recipe.
No comments yet.