Chai Coffee Spice Muffins

© Sweets You Can Eat by Megan Matthews and Patricia Schroeck 2019-2022

Ingredients

1 and 1/4 cups walnuts, toasted
3/4 cup hot, extra strong coffee
2 tablespoons ground flaxseed
Dry
1 cup brown rice flour
1 and 1/2 cups rye or GF flour mix*
1 tablespoon ground cinnamon
2 teaspoons Chinese five spice or ginger
1 teaspoon ground cardamom
1 tablespoon baking powder
1/2 teaspoons baking soda
1/2 teaspoon fine sea salt
1 and 1/4 cups dates, pitted
Wet
1 and 1/4 cups plant-based milk
1/2 cup extra virgin olive oil
1/2 cup organic blackstrap molasses
2 tablespoons apple cider vinegar
1 tablespoon vanilla
2 tablespoons fine ground coffee

Makes 18 large muffins

*use my gluten free 1-to-1 flour mix recipe or a store-bought 1-to-1 GF baking flour mix

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Instructions

1. Prepare 2 12-cupcake tin with 18 paper cups. Preheat oven to 350ºF/180ºC. Toast walnuts in the oven for 5-7 minutes. Do not brown them, just let the oils start to heat. Set aside.
2. Combine ground flax and hot coffee into a bowl to soak for 15 minutes.
3. In a large bowl sift flours, spices, baking powder, soda, and salt. Roughly chop the cooled walnuts and the dates into half-inch (12 mm) pieces. Fold the chopped walnut and dates into the dry flour mixture to coat and evenly distribute into the dry mix.
4. In a separate bowl, combine milk, olive oil, molasses, vinegar and vanilla. Whisk until frothy. Add the flax / coffee mixture and whisk to combine well.
5. Pour the wet ingredients into the dry and fold the batter gently together.
6. Using a large ice cream scoop, scoop batter equally into 18 muffin cups. Sprinkle each top liberally with fine ground coffee and add a walnut for decoration.
7. Bake 16 minutes, just until lightly brown and a toothpick comes out clean but sticky with dates.

Photos by Milkshake Creative

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