F&W’s Justin Chapple adds fragrant chai tea to these muffins, which require just 15 minutes of prep. Slideshow: More Breakfast Muffin Recipes
Preheat the oven to 350° and line a 12-cup muffin pan with paper or foil liners. In a small saucepan, melt the butter with the chai tea. In a large bowl, whisk the eggs with the sugar, pumpkin puree and chai butter until smooth. Whisk in the flour, baking soda and salt until incorporated.
Scoop the batter into the muffin cups and top with the walnuts. Bake for 20 to 25 minutes, until a toothpick inserted in the center of a muffin comes out clean. Transfer the muffins to a rack to cool completely before serving.
The muffins can be stored in an airtight container for up to 2 days.
I’m confused about the 4 Tablespoons of Chai Tea Crushed. Do I steep this in one tablespoon of liquid or am I using actual tea leaves? Seems the leaves would be “roughage”. Not sure how to follow this recipes.