Disclosure: This post is a collaboration with Chime. I received a brewer, but – as always – all opinions are my own.
Do you love muffins as much as I do? As far as I’m concerned, you cannot beat a moist, delicious muffin. I’m constantly tinkering with recipes and ideas to come up with something new, tasty, and healthy to add to my muffing baking repertoire, so when I started drinking Chai daily, I thought – why not Chai Muffins?
What is Chai?
First off, let’s talk about Chai. In Hindi, Chai literally means tea. In the U.S., we know Chai to be a delicious mixture of tea and spices. The tea is typically black tea while the spices are often warming spices, including ginger, cinnamon, and cardamom.
Chime uses only the finest tea and spices from India. Their black tea hails from the Assam and Darjeeling regions of northern India and the spices are selected from the best plantations in Kerala, located in Southern India. They are packed into Chime caps immediately, so stay fresh for 12 to 18 months.
How do I Make Chai?
The Chime Brewer combines the traditional, hand-crafted process of making chai with technology. Just three to five minutes to brew your perfect cup of Chai!
And here’s my favorite part – there’s a Brew Chime App so its’ fully customizable from the comfort of your couch! As long as you’ve already filled the brewer with wate, of course Many days, I’ll brew some Chai from my phone app then hop in the shower. Voila! A perfect cup of Chai greets me when I’m done.
Now, back to my muffin obsession…I thought why not add some chai to a muffin? That sounds delicious. These Chai Muffins started out as lemon chia seed muffins – then I did some tinkering and these magically delicious goodies were born.
- 1 ½ cups all-purpose flour or pastry flour
- 1 ½ teaspoons baking soda
- ¼ teaspoon salt
- ¼ cup lemon juice
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
- 4 ounces brewed Chai
- ½ cup honey
- 2 tablespoons chia seeds
- 2 large egg whites
- Preheat oven to 350 degrees Fahrenheit. Place 12 muffin papers into regular muffin tin.
- In a bowl, mix together flour, baking soda, and salt.
- In a different bowl, whisk together, lemon juice, oil, vanilla, Chai, honey, and chia seeds.
- Fold wet mixture into dry mixture.
- In a third bowl, whip egg whites until soft peaks form. Gently fold egg whites into muffin batter.
- Fill each muffin cup approximately ¾ full of batter. Bake for 20 minutes until golden brown and toothpick inserted comes out clean.
- Allow muffins to cool at least 15 minutes before eating.