This is a sponsored post written by me on behalf of the Book Club Cookbook.
I received complimentary product for the purpose of review and recipe development,
but all opinions are honest and they are my own. This page may contain affiliate links.
Several weeks ago, my contact at The Book Club Cookbook emailed, offering me a few new spice blends to participate in their 2021 #BlendsBash. You betcha! So, I planned to share a series of three recipes. This is the first. Stay tuned for the others.
Ingredients makes a dozen muffins
The Chai a Little Tenderness blends cardamom, cinnamon, ginger, clove, nutmeg, black pepper, rose petals, and mint. It's a more alluring version of a pumpkin pie spice with those last three ingredients. I decided to use it in some autumn muffins made with homemade applesauce. Or you can swap out the applesauce for pumpkin puree. This muffin is a great way to feature your favorite Fall fruit.
- ½ cup organic dark brown sugar
- 3 eggs
- ½ cup buttermilk (you can use whole milk yogurt instead)
- ¼ cup olive oil
- 1 cup applesauce
- 1 Tablespoon Chai a Little Tenderness spice blend (or you can combine your favorite autumn spices to make up a Tablespoon)
- 1-¾ cup flour
- 2-½ teaspoon baking powder
- ¾ cup sliced almonds (you can substitute whatever kinds of nuts you have on-hand)
- Also needed: muffin pan; paper muffin liners; powdered sugar for serving
Preheat oven to 425 degrees Fahrenheit.
In a medium sized mixing bowl, whisk together eggs, buttermilk, olive oil, and sugar. Fold in the applesauce, then the spices, flour, and baking powder. Stir until just moistened.
Fold in the almonds. Scoop into paper lined muffin hollows, about three-quarters full.
Place pan in the oven and bake for 26 to 28 minutes. The muffins should be a nice burnished brown. let them cool in the pan for 5 minutes before serving.
Serve warm, although they are just as good cool. Dust with powdered sugar before serving.
Stay tuned for the other two recipes I have planned with the new spice blends.
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