Ingredients
2½ cups all-purpose flour
2 teaspoons ground ginger
2 teaspoons ground cinnamon
2 teaspoons of Kolkata Chai Co chai mix in powdered form (see instructions)
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
¼ cup vegetable oil
⅔ cup brown sugar packed
½ cup molasses
1 large egg
1 ⅓ cups buttermilk
2 tablespoons cinnamon sugar (combined cinnamon and granulated sugar)
Instructions
Chai edition of the classic buttermilk gingerbread muffins recipe.
1. Preheat oven to 350 F. Line a 12-cup muffin tin with paper liners and grease with nonstick cooking spray.
2. Use a coffee bean grinder or blender to make your chai mix into powder form.
3. In a medium mixing bowl, combine the flour, ginger, cinnamon, chai mix, baking powder, baking soda, and salt. Set aside.
4. In a separate large bowl, whisk together vegetable oil and brown sugar. Then, add the molasses, egg, and buttermilk, and continue to whisk until well-combined.
5. Add the flour/dry ingredients mixture to the wet ingredients mixture and whisk until just combined.
6. Scoop into muffin cups (each cup should be full)/
7. Sprinkle the tops with cinnamon sugar
8. Bake for about 20-25 minutes/until a toothpick when inserted in the middle comes out clean.
9. Allow the muffins to cool for 15 minutes or so before eating. Enjoy!
