When it gets to November I absolutely love spices and lattes so I made muffins to represent that and they are most certainly full of deliciousness. Of course that’s just my opinion so you’ll have to make them to see for yourselves.
Muffin ingredients:
•250ml of milk
•125ml of oil – vegetable or sunflower
•2 eggs
•200g of sugar
•400g of plain flour
•2 1/2 teaspoons of baking powder
•A pinch of salt
•1 teaspoon of mixed spice
•2 teaspoons of cinnamon
•1 1/2 teaspoons of chai latte powder (available at supermarkets)
Method:
•Preheat the oven to 180°C/Gas mark 4
1) Put the milk, eggs and oil in to a mixing bowl and whisk together until well combined.
2) Whisk in the sugar
3) Then sieve in all the dry ingredients and mix thoroughly.
4) Fill 12-14 muffin cases leaving a bit of space at the top of each.
5) Bake in the oven for 25 minutes until the sponge springs back and is golden – then cool.
Toffee ingredients:
•200ml of single cream
•90g of butter
•100g of dark brown sugar
Method:
1) Put all the ingredients in to a saucepan and heat gently until it’s all melted together.
2) Gradually bring the mixture to the boil then let it boil for 5 minutes, stirring continuously. Set aside and let it cool for a little while before you use it.
Buttercream ingredients:
Ok, confession time. I’ve never worked out what quantities I use for buttercream so you can make it how you wish – I roughly use 4 dessert spoons of butter and then add icing sugar a little at a time until I am happy with the flavour. To make it Chai flavour – Add 3 tablespoons of Chai Latte powder. Stir it well.
• If it’s a struggle to mix the butter and icing sugar together at the beginning, you can add a dash of milk to make it easier.
To finish:
♥ Once the muffins are cool, cut out the top of each muffin – going down a little so you have enough space to pour in a teaspoon full of toffee sauce. Pop the top back on.
♥ Then smother in the chai buttercream using a knife or you can pipe if you’d like. I topped mine with honeycomb chocolate pieces but you can decide for yourself.
With a Hint of Lemon 