Chai Muffins

1. 1

   Equipment: 12-bun muffin tin.

2. 2

   Warm the almond milk with the contents of the 2 teabags (I just rip them open over the pan) and cinnamon - stirring to mix - and leave to cool.

3. 3

   While the milk's cooling, preheat the oven to 200u00b0C/gas mark 6 (390u00b0F) and line your muffin tin with paper cases.

4. 4

   In a large bowl, measure out the flour, baking powder, sugar and all but 2 tablespoons of the chopped almonds, and combine well.

5. 5

   When the milk has cooled, add the eggs and oil, then whisk well.

6. 6

   Add the liquid ingredients to the dry ingredients, using a wooden spoon. Don't be too efficient about this: a slightly lumpy batter makes for lighter muffins.

7. 7

   Divide the mixture between the muffin cases (it will fill them well), then sprinkle equally with the remaining almonds and bake in the oven for 20-25 minutes, or until a cake tester comes out clean and the muffins are slightly risen and pleasingly golden on top.

8. 8

   Remove to a wire rack to cool for about 10 minutes before devouring.

9. 9

   STORE NOTE: Best eaten on day they are made, otherwise store in an airtight container for 1-2 days. Reheat in an oven preheated to 150u00b0C/gas mark 2 for about 8 minutes. Best served warm.

10. 10

    FREEZE NOTE: Stack fully cooled muffins in an airtight container with baking parchment between the layers, or wrap individually in clingfilm then put in a resealable bag. Freeze for up to 3 months. Defrost on a wire rack for about 1 hour. Reheat as Store Note.

* Per serving · 4 servings · Values may vary.