Oh hello you beautiful vanilla chai spiced muffin, with chunky apple pieces and a sweet caramel sauce… Or should we say…Caramel Apple Chai Muffins. CARAMEL APPLE CHAI MUFFINS Recipe by Karina from cafedelites Serves: 16 muffins INGREDIENTS 3 vanilla chai tea bags (I use Twinings) ⅓ cup boiling water 2 red apples, (unpeeled) cored and diced finely 1 teaspoon ground cinnamon 2 teaspoons vanilla extract ½ cup natural sweetener/raw sugar 1 egg ¼ cup liquid egg whites 3 tablespoons light butter/coconut oil, melted ¾ cup unsweetened apple sauce 3 tablespoons honey 1 cup wholemeal spelt (whole grain spelt or wholewheat all purpose flour) 1½ cups white spelt flour 3 level teaspoons baking powder Caramel Sauce: ½ cup brown sugar 1 cup milk (I used low fat milk) 2 teaspoons vanilla extract 2 teaspoons cornstarch/cornflour Pinch of salt *Extra milk (if needed) INSTRUCTIONS Preheat oven 180C | 356F. Grease 2 muffin tins with cooking oil spray, wiping with a paper towel. Place tea bag in the boiling water and set aside to brew. In a medium sized bowl, combine apples, cinnamon, vanilla and sweetener/sugar, mixing well until apples are coated. Add the egg, egg whites, butter/oil, apple sauce, honey and brewed tea. Squeeze any excess tea from the tea bag into the cake batter and mix well. In a separate bowl, mix together flour(s), baking powder and baking soda until all ingredients are combined. Mix in to wet ingredients. Spoon 2 heaping tablespoons of batter per muffin into prepared muffin tins and bake for 30 - 40 minutes or until toothpick inserted into the centre of a muffin comes out clean. While muffins are baking...prepare your caramel sauce! Caramel Sauce: Combine sugar, milk, vanilla and cornstarch/cornflour in a small saucepan on medium heat Whisk continuously until the sauce begin to heat up and thicken. Once thickened to your liking, (it doesnt take long -- about 4 minutes), remove and allow to cool. When the sauce has cooled, if you find it too thick (like a pudding or custard) for your liking, add 1 - 2 tablespoons of *extra milk while whisking, until smooth and creamy to how you like it. Simple! Spoon the caramel over your muffins and enjoy NOTES The Caramel sauce is best eaten straight after cooling, however, you can store it in the refrigerator and simply reheat over stove top when you need it. NUTRITION INFORMATION Serving size: per muffin Calories: 145 Fat: 3.7g Carbohydrates: 19g Fiber: 2.5g Protein: 6.1g Sign up to our Sweeter life club to get our favourite Natvia recipes, E-books and magazines sent to you for free bit.ly/1r9U9Yh
Posted on: Thu, 09 Oct 2014 09:00:01 +0000
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