Sweet

Gingerbread Muffins

 

‘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.

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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.
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