Chai Rhubarb Muffins
Before we begin, I gotta let you know Natur’el Tea kindly sent me samples of tea to try. Read my full disclosure policy here.
Muffins and I are in a long-term relationship.
Cakes, pies, cookies, donuts are all fine and dandy, but muffins hold a special place in my heart. Maybe it’s their hearty goodness or versatility. Or, because of the incredible recipe my Great-Auntie Bee has shared with me.
Nah…who am I kidding? It’s because every time I eat one, I picture my BFF/partner-in-food-crime Sydney sneaking out of my bedroom during one of our high school sleepovers to eat a muffin my Mom had baked for us to scarf down on our way to a big exam. Who does that?!? Sydney does, and it’s amazing.
With Mother’s Day happening TOMORROW, I thought this would be the perfect recipe to share for three reasons:
- Sydney is now an amazing mom
- The base of this recipe is from my Great-Auntie Bee
- It was Auntie Bee’s recipe my Mom made for us on that spring night
The combination of chai and rhubarb makes this muffin slightly tart and deliciously wholesome. If you’re not sugar-free like me, swap out the date syrup for 1/3 cup sugar.
I highly recommend serving them slightly warm and with a big mug of tea. Bonus muffin memory points if you share them with your mom or any special woman in your life.
Chai Rhubarb Muffins
In a small saucepan add:
- 1 ½ cups of your favourite milk (I used coconut)
- 3 Tbsp. of Organic Masala Chai Tea from Natur’el Tea
Steep tea in milk for 1-2 hours on low heat. Stir occasionally to ensure the temperature isn’t too hot or scalding the milk. The longer you steep the tea, the stronger the flavour it will have. After 1-2 hours, strain the tea leaves out of the milk. You should have at least 1 cup of milk at this point (if not, just top it off a bit with milk from the fridge). Let milk cool to room temperature.
While you’re waiting, grab a bowl and start the batter. Combine:
- 1 3/4 cups all purpose flour
- 1/3 cup wheat germ, hemp seeds or ground flax (I used hemp seeds in this recipe for a boost of protein)
- 1/3 cup date syrup (Or the sweetener of your choice)
- 1 tbsp. baking powder
- 1/2 tsp. salt
Stir to blend well.
Next, chop 8-10 rhubarb stalks into small pieces. You’ll need about 1 cup of chopped rhubarb.
In another small bowl and add:
- 1 egg
- 1 cup chai-steeped milk
- 1/4 cup oil
Beat the egg, milk and oil together. Add liquid ingredients all at once to dry ingredients. Stir just until all ingredients are combined. Fold in rhubarb. Fill well-greased muffin tin 2/3 full. Bake at 400F for 15-20 minutes.