One more thing I’m adding my homemade masala chai spice blend to–muffins! I also used it this week when I made some damn fine vegetable biryani.

Everyone loved these. Really loved them. And it’s so obvious, really. Why just add cinnamon or nutmeg to carrot muffins? Why not ginger, bay leaf, cloves, coriander seeds, cardamom, fennel, etc?

Ingredients:
Makes about 14
1 cup grated carrot
1 pear or apple, grated
1 banana, mashed
3/4 cup oats
1 cup whole wheat flour
1/2 cup olive oil
1/3 cup almond butter
1/4 cup maple syrup
1/2 cup brown sugar
1.5 tsp baking soda
1-2 tsp homemade masala spice mix (I used 2 tsp)
(if it seems too dry, add a little almond or soy milk, but it should be fine.)

** For homemade masala spice mix, see this post here, or simply get out your mortar and pestle or spice grinder and pound away at: 1 tsp each of fennel seeds, coriander seeds. 2 tsp of cardamom. 1 cinnamon stick. a few cloves. A few black peppercorns. 1 bay leaf. Add 2 tsp of ginger powder. (Star anise and nutmeg are good too). Phenomenal in black tea with milk and honey, or in these muffins.

1) Add everything to a bowl and mix.
2) Bake in a preheated oven at 375 F for about 18-20 min.

Enjoy! They really are delicious.