At this time of year I tend to get that bone-chilling cold-to-the core feeling that nothing but a warm drink and a hot fire can cure. Of course, I recognize that it’s not nearly as cold as it’s going to be (sooner than I’d like to admit!), but I guess it’s my body shock-acclimating to the change in the weather or something.
Anyway, I was really excited when I was at Natural Products Expo East and discovered CalNaturale’s Svelte™ sustained energy drinks because I immediately imagined them served hot, and warming me deliciously from the inside out. (Check out my video interview!)
These all-natural soy drinks offer 16 grams of protein and 8 grams of dietary fiber, with only 9 grams of sugar per bottle, so they taste great without a high glycemic spike and they don’t leave you hungry if used as a meal replacement. The GFCO has certified their products gluten-free as well, and they are certified kosher by the OU. Non-dairy, cholesterol-free … what more could anyone want?!
I was so excited by the product and its flavors that my wheels started spinning about one of my favorite Fall recipes – Chai Tea Muffins (seriously: is it hard to predict that I might begin to devise a way to use a new GF product in my baking?!). I imagined how much more delicious this treat could be if I knew it was fortified with protein and extra fiber from Svelte™ Spiced Chai as an ingredient instead of regular chai tea latte … and how many more muffins I could eat, knowing they were even more healthy than before!
Happily, it all worked out as deliciously as I had imagined! So, I got to enjoy a hot cup of chai tea with a healthy, hearty, fiber and protein-rich muffin for breakfast (… ok, and lunch too!). Since it was cold and rainy in my little part of the world, I helped myself to another round for afternoon tea! Lovely!
Chai Tea Muffins
- 1/4 cup granulated cane sugar
- 4 Tbs. butter or non-dairy alternative (I used Earth Balance® Buttery Sticks)
- 2 eggs
- 3Tbs. agave nectar or 4 Tbs. honey
- 1/2 cup “natural” applesauce (e.g. no sugar added), pumpkin butter, apple butter OR mashed banana (approx. 1 overripe banana)
- 1 cup Jules Gluten Free™ All Purpose Flour
- 1/2 cup almond meal or buckwheat flour
- 2 Tbs. flaxseed meal (optional)
- 2 Tbs. mesquite flour or unsweetened cocoa
- 1/2 cup Jules Gluten Free™ Certified Gluten-Free Oats OR 1/4 cup whole millet
- 2 tsp. gluten-free baking powder
- 1/2 tsp. baking soda
- 1/2 cup chai tea latte concentrate (CalNaturale™ Spiced Chai Svelte™ or Oregon Chai® Latte Concentrate) or steep 3 chai tea bags in 1/2 cup very warm milk (dairy or non-dairy) then set aside to cool
- 1/2 cup raisins or diced apples (optional)
Coat 15 muffin tins or 24 mini muffin tins with cooking oil or line with muffin papers. Preheat oven to 325 F Convection or 350 static.
Whip sugar and butter until light and fluffy. Add eggs and stir. Mix in agave nectar and applesauce until combined. Stir the dry ingredients into the wet mix while slowly pouring in the chai tea. Mix until smooth.
Fill the muffin tins 2/3 full and bake until they are light brown: approximately 11-12 minutes for mini muffins or 20-25 minutes for regular muffins.
Yield: Approximately 12-15 muffins or 24 mini-muffins.
*This recipe and over 149 more, also available in my new cookbook, Free for All Cooking: 150 Easy Gluten-Free, Allergy-Friendly Recipes the Whole Family Can Enjoy!