‘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. The Recipe Serves 10 Ingredients 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 Instructions 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.