adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Little chai breakfast cakes
0 Likes
Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Indulge in these delectable breakfast cakes for a leisurely weekend treat.
Ingredients:
  • 1 chai tea bag or black tea bag
  • 200g packet dried apple slices
  • 485g (3 1/4 cups) plain flour
  • 220g (1 cup) caster sugar, plus 3 tsp extra, to scatter
  • 110g (1/2 cup firmly packed) brown sugar
  • 10.00 gm baking powder
  • 1/2 tsp ground cardamom
  • 1.25 gm ground cinnamon
  • 3 eggs
  • 375ml (1 1/2 cups) buttermilk
  • 125ml (1/2 cup) vegetable oil
  • 200g (1 1/2 cups) frozen blueberries
  • Honey, to drizzle
Instructions:
  • 1. Preheat your oven to 170°C with the fan setting. 2. Place a tea bag in a heatproof jug and pour 180ml (3/4 cup) of boiling water over it. Allow it to steep for 5 minutes. 3. Remove the tea bag, gently squeeze out any excess water, and then discard it.
  • Select 12 uniform and attractive apple slices. Soak them in a small bowl filled with cold water. Finely chop the leftover 100g apple slices. Mix them into hot tea and let them soak for 5 minutes.
  • Prepare muffin pans by greasing them. Sift flour, sugars, baking powder, baking soda, spices, and 1/4 teaspoon of salt into a large bowl using a fine sieve. In another bowl, combine eggs, buttermilk, oil, and chai tea mixture, whisking them together.
  • Combine wet and dry mixtures with a large metal spoon until halfway mixed. Gently fold in blueberries, leaving some flour visible. Scoop batter into muffin holes using a 125ml (1/2 cup) measure, top each cake with a drained apple slice.
  • Bake for 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. If apple slices are over-browning, cover the cake with baking paper after 15 minutes.
  • Once out of the oven, sprinkle generously with extra sugar. Let it cool in the pan for 5 minutes, then carefully loosen the cakes with a dinner knife. Finish by drizzling with honey and enjoy warm or at room temperature.

Similar Recipes