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Chai Masala Zucchini or Pumpkin Muffins

February 04, 2021 0 Comments

Our secret to delicious muffins fast is to always have a spice blend pre-made and ready to add to the basics. This is where our Chai Masala recipe comes in handy! We also like a lot of stuff in our muffins and are especially fond of walnuts and chocolate chips.

We’ve substituted coconut sugar and used less sugar. We’ve used a combination of coconut sugar and maple syrup instead of regular sugar. We’ve also substituted some of the all purpose flour with almond flour. However we’ve made them, the muffins turned out fine and they all tasted great, so we suggest playing with the recipe to suit your taste.

This recipe will make about 12-15 muffins. Allow 15 minutes for prep & 20-30 for baking.

Shopping List & Prep

  • 2 large eggs
  • 1 1/3 C granulated sugar (we cut down to 1 C)
  • 2 tsp vanilla extract
  • 3 C (packed) grated zucchini —OR— 1 can pumpkin puree
  • 3/4 C butter —OR— 1 C coconut oil, melted
  • 1/4-1/2 C milk (may be needed if batter too thick)
  • 2 3/4 C (400 g) all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 heaping tsp Masi Masa Chai Masala*
  • 1/4 tsp salt
  • 1 C walnuts, toasted and roughly chopped
  • 1 C golden raisins or dried cherries (or chocolate chips!)
*You can substitute Chai Masala with: 2 tsp cinnamon, 1 tsp ground ginger and 1/ tsp ground nutmeg

    Cooking Instructions

    1. Pre-heat oven to 350°
      1. If you’re using walnuts, toast them for 5-7 minutes on a rimmed baking sheet in the oven, being careful not to burn. Once cool, roughly chop and set aside
    2. In a large bowl:
      1. Beat eggs in a large bowl
      2. Mix in sugar & vanilla extract
      3. Stir in grated zucchini (or pumpkin) and melted butter 
    3. In a medium bowl, mix together flour, baking soda, baking powder, spice blend and salt
    4. Stir the dry ingredients into the zucchini (or pumpkin) mixture to combine (don’t over mix)
    5. Add in milk a tablespoon or so at a time if needed to moisten batter
    6. Add in walnuts, dried fruit, or chocolate chips
    7. Grease muffin tin with a little butter or oil or use muffin cups, spoon in batter, filling to the top
    8. Bake for 20-30 minutes until muffins are golden brown (top of muffins should bounce back when you press on them and toothpick should come out clean)
    9. Remove from oven and set muffin tin on wire rack to cool for 5 minutes. Then remove from tins and cool another 20 minutes




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