Throw any type of spice in any type of dish and I will devour it within seconds. Not everyone appreciates the spike of flavor that spices bring to the table, but I have always been a fan. For this reason, Chai is my tea of choice. The blend of spices gives the Indian tea a tranquil essence thereby making the combination the perfect flavor to use for baking some mellow and tender muffins. If I could, I would stuff these muffins into a candle to light in my room because they also exude such a delicate and layered aroma. To top it all off, I added a spoon of simple cheesecake batter into each muffin to bring a mild tanginess and creaminess to their texture.
Recipe
Yields 18 muffins
~ Ingredients ~
70 grams unsalted butter
150 grams white sugar
1 large egg
120 mL milk
1 teaspoon vanilla extract
1 teaspoon ground ginger
1 teaspoon ground cinnamon
¾ teaspoon ground cardamom
½ teaspoon ground black pepper
¼ teaspoon cloves
¼ teaspoon nutmeg
1 ½ teaspoon baking powder
½ teaspoon salt
225 grams cream cheese
50 grams white sugar
1 egg yolk
2 teaspoons vanilla extract
~ Procedure ~
Preheat the oven to 350° F
Cream the butter and sugar in a bowl until light.
Mix the egg, milk and vanilla extract into the creamed butter and sugar.
Fold all the dry ingredients into the main batter.
In another bowl, prepare the cheesecake mixture by whisking the cream cheese, sugar, egg yolk and vanilla extract together until there are no more lumps.
Scoop the muffin batter into lined muffin trays.
Spoon the cheesecake on top of the scooped muffin batter and use a knife or spatula to swirl it around.
Bake them for 20 minutes.
After letting them cool down, serve and enjoy!
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