~Pumpkin Chai Muffins~
Well, I hope that no one will think we were trying to be deceitful, but the truth of the matter is that since we always substitute mashed sweet potatoes for pumpkin pack in all our baking recipes, these were actually sweet potato chai muffins; from a marketing standpoint we just weren't sure that would fly. But, you could reverse substitute pumpkin pack for our sweet potato substitution and then they would truly be pumpkin chai muffins. And, no, there is no chai tea in the muffins (people asked); the chai refers to the spiced glaze. These muffins were the moistest, the all around best sellers, and a particular favorite of the moms and dads. To make about 32 or so muffins Tayta used this recipe.
For perfectly formed muffins, fill muffin cups nearly to the top and bake in a 400 F oven.
After the muffins cool, glaze them with this:
Chai Spice Glaze
1 1/4 cup powdered sugar
2 Tablespoons milk
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
pinch of ginger
pinch of ground cloves
pinch of ground cardamon if you'd like and if you have some.
Tayta says you may have to add just a wee bit more milk if your glaze is too stiff.
(I'm off on a trip in the early morning so I'll have to post the Lemon Poppyseed Muffin recipe when I return.)
Well, I hope that no one will think we were trying to be deceitful, but the truth of the matter is that since we always substitute mashed sweet potatoes for pumpkin pack in all our baking recipes, these were actually sweet potato chai muffins; from a marketing standpoint we just weren't sure that would fly. But, you could reverse substitute pumpkin pack for our sweet potato substitution and then they would truly be pumpkin chai muffins. And, no, there is no chai tea in the muffins (people asked); the chai refers to the spiced glaze. These muffins were the moistest, the all around best sellers, and a particular favorite of the moms and dads. To make about 32 or so muffins Tayta used this recipe.For perfectly formed muffins, fill muffin cups nearly to the top and bake in a 400 F oven.
After the muffins cool, glaze them with this:
Chai Spice Glaze
1 1/4 cup powdered sugar
2 Tablespoons milk
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
pinch of ginger
pinch of ground cloves
pinch of ground cardamon if you'd like and if you have some.
Tayta says you may have to add just a wee bit more milk if your glaze is too stiff.
(I'm off on a trip in the early morning so I'll have to post the Lemon Poppyseed Muffin recipe when I return.)
1 comment:
Oh My! I love anything chai, even if it is just the frosting!! These look yummy - I'll have to be trying them very soon!
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