Side Pannel
Caramel Apple Chai Muffins
Caramel Apple Chai Muffins
- Recipe Submitted by maryjosh on 10/08/2018
Ingredients List
- 3 vanilla chai tea bags (I use Twinings)
- 1/3 cup boiling water
- 2 red apples , (unpeeled) cored and diced finely
- 1 teaspoon ground cinnamon
- 2 teaspoons vanilla extract
- 1/2 cup natural sweetener/raw sugar
- 1 egg
- 1/4 cup liquid egg whites
- 3 tablespoons light butter/coconut oil , melted
- 3/4 cup unsweetened apple sauce
- 3 tablespoons honey
- 1 cup wholemeal spelt (whole grain spelt or wholewheat all purpose flour)
- 1 1/2 cups white spelt flour
- 3 level teaspoons baking powder
- Caramel Sauce:
- 1/2 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)
Directions
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 doesn't 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
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 doesn't 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
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