Chai Tea Muffins (Gluten-Free)
Atop each of Jules Shepard’s free weekly recipe newsletters is her mantra: “Perfecting Gluten-Free Baking, Together.” From her easy-to-read cookbook (“Nearly Normal Cooking for Gluten Free Eating”) to her highly rated reference for making the transition to living gluten free easier (“The First Year: Celiac Disease and Living Gluten Free”), Jules is tireless in the kitchen, at the keyboard and in person in helping people eating gluten free do it with ease, with style and with no compromises.
In the kitchen, she creates recipes for beautiful, tasty gluten-free foods that most people could never tell are gluten free. As a writer, she produces a steady stream of baking tips, living advice, encouragement and insights through magazine articles, her web site (JulesGlutenFree.com), newsletter, e-books and on sites like http://celiac.com and others. Jules also maintains a busy schedule of speaking at celiac and gluten-free gatherings, appearing on TV and radio shows, baking industry conventions, as well as teaching classes on the ease and freedom of baking at home.
Her patent-pending all-purpose flour literally has changed lives for families who thought going gluten free meant going without. Thousands read her weekly newsletter, follow her on Twitter and interact with her on FaceBook.Â Her third book, "Free for All Cooking," will be available November, 2010.
This finished gluten-free chai muffins.
A delightful, healthy muffin that perfectly complements breakfast or tea time with just the right amount of spice.
1/3 cup granulated cane sugar
4 Tbs. butter or non-dairy alternative (I used Earth Balance Buttery Sticks)
3 Tbs. agave nectar or 4 Tbs. honey
½ cup apple butter, pumpkin butter or “natural” applesauce (e.g. no sugar added)
1 cup Jules Gluten Free All Purpose Flour
½ cup almond meal or brown rice flour
2 Tbs. flax seed meal (optional)
2 Tbs. mesquite flour or unsweetened cocoa
½ cup certified gluten-free oats (I've used Lara's Cream Hill Estates or Gluten-Free Oats)
2 tsp. gluten-free baking powder
½ tsp. baking soda
½ cup chai tea latte concentrate (I use Oregon Chai) or steep 3 chai tea bags in ½ cup very warm milk (dairy or non-dairy) then set aside to cool
½ cup raisins or diced apples (optional)
Coat 15 muffin tins or 24 mini muffin tins with cooking oil or line with muffin papers. Preheat oven to 325 F convection or 350 static.
Whip sugar and butter until light and fluffy. Add eggs and stir. Mix in agave nectar and apple butter until combined. Stir the dry ingredients into the wet mix while slowly pouring in the chai tea. Mix until smooth.
Fill the muffin tins 2/3 full and bake until they are light brown: approximately 11-12 minutes for mini muffins or 20 minutes for regular muffins.
Yield: Approximately 15 muffins or 24 mini-muffins.
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