‘Tis the season to be jolly… fa la la la la la la….
Has the Christmas bug bitten you yet? There’s no snow but I’m imagining a lovely white Christmas in my head and surrounded by stockings and candy cane.
As I had mentioned before when I introduced you to Food & Wellness at The House of MG, I am developing recipes with the various gourmet and artisan products we keep. Today I share with you a wonderful Christmas recipe that will have your home smelling oh-so-good, warm and basically a hug in a muffin cup!
Tea Lab is an Indian company with delicious teas, flavoured with real ingredients, flowers, spices and everything possible. This Christmas, they have a limited edition flavour called “Gingerbread Tea”, made with ginger, orange, cloves and liquorice! It’s literally Christmas heaven. And what does Kitchen Therapy do best? Make cake of course!
I brewed the tea in milk with some extra fresh ginger and whisked it into the muffin batter with additional ground cinnamon, cloves and nutmeg. I used a bit of maple syrup as well, but you can substitute with honey as well. I use a simple vanilla glaze, because these muffins are simply delicious on their own, but if you’re feeling energetic and ambitious, go ahead and make a cream cheese cinnamon frosting (1/2 cup cream cheese, 1 cup icing sugar, 1 tbsp milk, vanilla, whisk it away, and sprinkle some cinnamon on top!) and slather a thick layer on top.
Gingerbread Tea by Tea Lab is available at Food & Wellness at The House of MG, Ahmedabad.
- 1/2 cup oil
- 3/4 cup brown sugar
- 1 tbsp honey or maple syrup
- 1/2 cup yogurt
- 1 egg
- 1 tsp vanilla extract
- 1/2 cup milk
- 1 tbsp Tea Lab Gingerbread Tea
- 1 tsp grated ginger
- 1 1/2 tsp cinnamon
- 1 tsp clove powder
- 1/2 tsp nutmeg
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups flour
- 1/2 cup icing sugar
- 2 tsp milk
- 1/4 tsp vanilla bean pod
- Warm the milk on the stove and steep the tea and grated ginger and let the tea brew for at least 15-20 minutes.
- Preheat the oven to 200°C and prepare the muffin tin.
- Whisk the oil, sugar and honey or maple syrup together.
- Add the egg and vanilla and whisk until well combined.
- Add the yogurt, spices, baking powder, baking soda and salt and whisk a few more times.
- Alternate between the flour and tea milk three times while folding with a spatula.
- Combine a few more times to ensure no dry pockets.
- Pour the batter into 3/4th level of the muffin cups.
- Bake for 17-20 minutes.
- Remove from the oven and cool down completely before icing.
- Whisk all the ingredients together until you achieve a dripping consistency.
- Drizzle the glaze on the cooled muffins.