I grew up under the perpetually sunny skies of California. I did not have the concept of the air cooling, becoming crisp, the leaves changing, covering the streets in red and gold and the need for spice and warmth, making you want to bake. This fall in Milwaukee has been unseasonably warm. My fall vest is still in the closet but the urge to bake is still strong! That urge to bake led me to my collection of squash. I have a pie pumpkin, but that’s too predictable. So, I decided to experiment with the butternut and my delicious Rishi Tea Chai concentrate!
It only made sense to pair my butternut with the aromatic spices of chai and I love chocolate so all together I made Butternut Chai Chocolate Chip Muffins! - Susana Mojica
1 cup of butternut (I cubed and baked at 375 for about half an hour, then mashed with a fork, that way you end up with a few chunkies!)2 eggs
1 stick of butter (cream with sugar a bit)
1 1/2 cups of sugar
1 cup of Rishi Tea chai concentrate
(Mix ingredients together)
2 cups of flour (I used a half wheat, half white blend)
1/2 tsp baking powder
1/4 baking soda
1tsp star anise
(Mix dry ingredients together)
1 cup of chocolate chips
Mix the first set of ingredients. Add the dry ingredients to the dry ingredients without over mixing. Mix in the chocolate chips
Bake at 375 for 24 minutes. Bake until a toothpick comes out dry.
Makes 18 small muffins
Enjoy with a hot cup of chai!