On the Saturday after Thanksgiving, I stopped in to the office to pick up the mail and check for orders. A box from Iowa sat on top of the pile. I knew it was coming and my mouth was watering.
I popped the box open and there were two bags of moist little muffins smiling back at me. Not even hesitating, I peeled the paper off one and took a big bite. Spicy, sweet heaven, like a pumpkin pie in muffin form!
Cat Fields owns a sweet little coffee shop in Mason City, Iowa and has been serving Tipu’s Chai since late in 2010.
She experimented with replacing the spices in the following recipe with Tipu’s Chai Now unsweetened black chai and told me that they had come out really nicely and were popular items in her shop. And then she sent us some to taste. And as if that weren’t generous enough, she agreed to share her recipe with our chai fans. It is a vegan recipe but you dairy lovers can certainly do the substitutions if you prefer.
I had planned to come in on Monday and take some pictures of the muffins and people enjoying them but by the time I got my camera out, all that was left of them were crumbs and guilty smiles! Thanks, Cat, for your generosity and sweet treats!
CAT’s CHAI SPICED PUMPKIN MUFFINS
Adapted from a recipe from http://www.theppk.com/2009/11/the-best-pumpkin-muffins/ by the CoffeeCat, Mason City, Iowa
Preheat oven to 400 F.
Grease and flour muffin tins.
Sift together Dry Ingredients:
1 3/4 cups Flour
1 1/4 cups Sugar
1 tablespoon Baking Powder
1/4 teaspoon Salt
2 ½ tsp Tipu’s Chai Now – The Simple Life powdered chai
Wisk together Wet Ingredients:
1 cup pureed Pumpkin (fresh or from a can)
1 tablespoon Soy Yogurt
1/2 cup Soymilk
1/2 cup Vegetable Oil
2 tablespoons Molasses
Pour wet into dry and combine. Fill muffin tins 2/3 of the way full.
Bake for 27-30 minutes, till a toothpick inserted in the center
comes out clean.
- Posted by Varada
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