Chilli Chai and Cheese Muffins
Time
Prep: 1 hour 10 minutes + 20 minutes cooking time
Difficulty
Easy
Makes
12
Who knew chilli and cheese were a match made in heaven? Turn up the heat with these tasty muffins from My Kitchen Drawer, perfect for lunch prep for an afternoon snack.
INGREDIENTS
2 tsp Chilli Chai Loose Leaf Tea
100ml milk
320g plain flour
2 tsp baking powder
1 tsp dried chilli flakes
½ tsp salt
200g mature cheddar cheese, plus extra for topping
50g unsalted butter, melted
50ml vegetable oil
2 large eggs
120ml buttermilk
METHOD
- Warm the milk in the microwave for 30-60 seconds then add the Chilli Chai Tea to an infuser and let it steep in the milk for a few minutes.
- In a large bowl add the plain flour, baking powder, dried chilli, salt and cheddar cheese and mix it all together well.
- In a separate bowl or jug combine the butter, oil, eggs and buttermilk then pour the mixture into the dried flour bowl.
- Gently fold the batter together until just combined, being careful not to over mix. It’s okay to have a few specs of flour still showing. TIP: For muffins with extra rise, leave the batter to rest at room temperature for 1 hour.
- Preheat a fan oven to 200C/Gas Mark 6 and line a muffin tin with cases.
- Scoop the batter into muffin cases so they are filled to the top, then scatter with extra cheese and some chilli flakes.
- Bake for 18-20 minutes. These are best served warm but are equally delicious cold.
2 tsp Chilli Chai Loose Leaf Tea
100ml milk
320g plain flour
2 tsp baking powder
1 tsp dried chilli flakes
½ tsp salt
200g mature cheddar cheese, plus extra for topping
50g unsalted butter, melted
50ml vegetable oil
2 large eggs
120ml buttermilk
- Warm the milk in the microwave for 30-60 seconds then add the Chilli Chai Tea to an infuser and let it steep in the milk for a few minutes.
- In a large bowl add the plain flour, baking powder, dried chilli, salt and cheddar cheese and mix it all together well.
- In a separate bowl or jug combine the butter, oil, eggs and buttermilk then pour the mixture into the dried flour bowl.
- Gently fold the batter together until just combined, being careful not to over mix. It’s okay to have a few specs of flour still showing. TIP: For muffins with extra rise, leave the batter to rest at room temperature for 1 hour
- Preheat a fan oven to 200C/Gas Mark 6 and line a muffin tin with cases.
- Scoop the batter into muffin cases so they are filled to the top, then scatter with extra cheese and some chilli flakes.
- Bake for 18-20 minutes. These are best served warm but are equally delicious cold.
