Chai Spiced Cheesecake Muffins With Masala Tea
Servings - 4 - 5
INGREDIENTS
(For Chai Spiced Cheesecake Muffins)
All purpose flour - 250 grams
Cinnamon powder - 2 teaspoons
Ginger powder - 1/2 teaspoon
Cardamom powder - 1/2 teaspoon
Nutmeg powder - 1/2 teaspoon
Baking soda - 1 teaspoon
Salt - 1 teaspoon
Apple sauce - 450 grams
Powdered brown sugar - 150 grams
Eggs - 2
Vanilla extract - 1 teaspoon
Oil - 80 milliliters
Cream cheese - 200 grams
Powdered sugar - 80 grams
Vanilla extract - 1 teaspoon
(For Masala Tea)
Water - 50 milliliters
Green cardamom - 2 pods
Cinnamon stick - 1 inch
Star anise - 1
Ginger - 1/2 teaspoon
Sugar - 1 teaspoon
Tea leaves - 1 teaspoon
Milk - 50 milliliters
PREPARATION
(For Chai Spiced Cheesecake Muffins)
1. In a mixing bowl, add 250 grams all purpose flour, 2 teaspoons cinnamon powder, 1/2 teaspoon ginger powder, 1/2 teaspoon cardamom powder, 1/2 teaspoon nutmeg powder, 1 teaspoon baking soda, 1 teaspoon salt and mix it well.
2. In a another mixing bowl, add 450 grams apple sauce, 150 grams powdered brown sugar and mix it well.
3. Add 2 eggs, 1 teaspoon vanilla extract, 80 milliliters oil and whisk it well.
4. Then, add the prepared flour mixture in it and mix it well to make a thick batter. Keep aside.
5. In a bowl, add 200 grams cream cheese, 80 grams powdered sugar, 1 teaspoon vanilla extract and mix it well.
6. Pour the muffin batter in the muffin tray.
7. Add a teaspoon of cheesecake filling to the center of each cup. Use a toothpick to swirl the cheesecake into the batter.
8. Preheat the oven to 350°F/180°C. Bake for 45 minutes.
9. Remove it from oven and allow it to cool.
(For Masala Tea)
1. Take a deep pan, add 50 milliliters water and bring it to a boil.
2. Add 2 pods green cardamom, 1 inch cinnamon stick, 1 star anise, 1/2 teaspoon ginger, 1 teaspoon sugar, 1 teaspoon tea leaves and bring it to a boil again.
3. Now, add 50 milliliters milk and again bring it to a boil.
4. Serve the tea with prepared chai spiced cheesecake muffins.
Cheese Muffins
Servings - 2 - 3
INGREDIENTS
Oil - 2 tablespoons
Garlic - 1 tablespoon
Onions - 35 grams
Bell pepper - 105 grams
Broccoli - 1 tablespoon
Green chili - 1 tablespoon
Salt - 1/2 teaspoon
Black pepper - 1/4 teaspoon
Dry basil - 1 tablespoon
All purpose flour - 250 grams
Baking powder - 2 teaspoons
Powdered sugar - 4 teaspoons
Salt - 1 1/2 teaspoons
Milk - 350 milliliters
Yogurt - 80 grams
Butter - 90 milliliters
Cheddar cheese - 200 grams
Jalapeños - 50 grams
Mixed herbs - 1 1/2 tablespoons
Chilli flakes - 1 1/2 tablespoons
Mozzarella cheese - to taste
PREPARATION
1. Heat 2 tablespoons oil in a pan, add 1 tablespoon garlic and stir well.
2. Then, add 35 grams onions and fry till translucent or until it turns golden brown in color.
3. Now, add 105 grams bell pepper, 1 tablespoon broccoli and mix it well.
4. Cook for 5 - 7 minutes on medium heat.
5. Add 1 tablespoon green chili and mix it well.
6. Add 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1 tablespoon dry basil and mix it well.
7. Cook for another 3 - 5 minutes on medium heat.
8. Remove it from heat and keep aside.
9. In a mixing bowl, add 250 grams all purpose flour, 2 teaspoons baking powder, 4 teaspoons powdered sugar, 1 1/2 teaspoons salt and mix it well.
10. In a another mixing bowl, add 350 milliliters milk, 80 grams yogurt, 90 milliliters butter and mix it well.
11. Now, add the prepared flour mixture in batches and mix it well to make a thick batter.
12. Add 200 grams cheddar cheese, 50 grams jalapeños, cooked veggies, 1 1/2 tablespoons mixed herbs, 1 1/2 tablespoons chilli flakes and mix it well.
13. Take a cupcake tray and place the muffin cover inside it.
14. Fill it with prepared batter.
15. Top with mozzarella cheese.
16. Preheat the oven to 350°F/180°C. Bake for about 30 - 35 minutes or until the cheese is melted.
17. Remove it from oven.
18. Serve.
