Today will be a busy day, so no time for one of my lengthy posts- but I did want to share some very special mini-muffins that I made last night. I just love those mini-muffin tins. In my opinion, the smaller a gluten-free baked good, the easier it is to have good results, and those mini-muffin tins haven’t let me down yet. I was inspired by a recipe for Chai mini-muffins that I found online but went crazy modifying it, decreasing sugar, adding honey, and of course making it gluten-free. The clove on top is just for fun, and not for munching, but you could top them with a swirl of butter and honey or go chai cupcake on us and top them with a cream cheese (or tofutti cream) frosting. The milk could easily be switched out with soy milk, rice milk, or to make this recipe even more decadent, eggnog. Ever had an eggnog chai? How about making this an eggnog chai mini-muffin recipe? Sounds good to me! Anyway, enjoy the muffin recipe and pictures. No one can resist a mini muffin or cupcake- and who would want to?
No mini muffin tin? Gasp! Get one here
Looking for more gluten-free mini-muffin recipes? Try these:
my Valentine’s Day Agave-sweetened Chocolate mini-muffin Brownie recipe
Wheat-free, gluten-free Blueberry mini muffin recipe
Healthy Prickly Pear Mesquite Mini Muffin recipe
Gluten-free chocolate almond mini muffin recipe
Gluten Free Mini Vanilla-filled cupcake recipe
Banana Chocolate Chip muffin recipe
Wheat-free, Gluten-free Chai honey mini muffins
1/2 cup lowfat milk
3 tea bags of chai tea
1 cup gluten-free flour mix (I used Bette Hagman gourmet blend)
Prepare one mini muffin tin by spraying with GF nonstick cooking spray. Preheat oven to 325 degrees.
Heat the milk and steep your bags of chai tea while you prepare the other ingredients.
Mix the dry ingredients- flour, sugar, baking powder, baking soda, and salt in a large bowl. In a medium bowl, whisk the wet ingredients, including your chai infused milk. Strain all the milk out of the chai tea bags and then dispose of the tea bags. Slowly add the wet ingredients to dry and gently combine, folding. When batter is combined, pour into each mini muffin tin so that it reaches the top.
Bake for 15 minutes in 325 degree oven or until brown and firm to touch.
best the first day they are made. top with frosting to make baby cupcakes!