chai muffins

Join Culinate

With a free Culinate membership, you can:

  • Create your own recipe collections
  • Queue recipes for later use
  • Blog your culinary endeavors
  • Be part of our online community of cooks
  • And much more…
Join Now

Chai Muffins with Figs and Oats

From the book The Frugal Foodie Cookbook by and
Total Time 45 minutes
Yield 12 muffins

Introduction

Healthy yet filling, these muffins are great for breakfast and brunch. Alanna used to tote one to class every morning, but after letting her classmates have a taste, she ended up having to bring enough for everyone sitting around her. Now, we “forget” to tell people when we’ve made them, and we keep them for ourselves.

Ingredients

cups soy milk
2 tea bags of chai tea
½ cup rolled oats, plus extra for sprinkling
2 tsp. vanilla extract
cups whole-wheat flour
¾ cup light brown sugar
1 tsp. salt
3 tsp. baking powder
½ cup chopped dried figs
1 egg, lightly beaten
6 Tbsp. canola oil

Steps

  1. Preheat the oven to 375 degrees. Line 12 muffin cups with paper liners.
  2. Heat the milk in a saucepan until hot to the touch. Remove from the heat; add the tea bags and let steep for 1 minute, until the milk is a light caramel brown.
  3. Put the oats in a small bowl and pour the milk and vanilla over them. Stir briefly, then let sit.
  4. In a medium bowl, combine the flour, sugar, salt, and baking powder. Stir in the figs, then the egg and the oil to lightly coat. Pour the oat mixture over the top and stir until just combined.
  5. Pour the batter into the muffin cups and top with a few extra oats. Bake 20 minutes. Transfer to cooling racks for several minutes, then serve.

Notes

Culinate editor’s notes: You can use almond milk, rice milk, or regular milk in place of the soy milk. Let the tea bags steep for 3 to 5 minutes, not just one. Whole-wheat pastry flour makes for a lighter but still wheaty-tasting muffin. If you don’t have dried figs, any moist dried fruit will do; try prunes or dried cherries. Chopped nuts would be a nice addition, too. And check the muffins after 15 or 16 minutes; they may well be done by then.

Related article: Budgeting for good food

This content is from the book The Frugal Foodie Cookbook by Alanna Kaufman and Alex Small.

Subscribe
Comments
There are no comments on this item
Add a comment
Unrated
Rating

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Format: Bare URLs are automatically linked; use this style: [http://www.example.com "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.

Please identify yourself

Not a member? Sign up!

Please prove that you’re not a computer


Advertisement
Culinate 8

Kale in the raw

Eight versions of kale salad

Eight ways to spin everyone’s favorite salad.

Subscribe
Graze: Bites from the Site
First Person

The secret sharer

A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer

Reviews

Down South

Barbecue, tamales, cocktails, and more

Local Flavors

A winter romesco sauce

Good on everything

Most Popular Articles

Editor’s Choice