I recently was browsing through Nigella Lawson’s new cookbook Simply Nigella and found a delicious recipe for Chai Muffins. I changed the recipe by adding whole wheat flour.


1 2/3 cup whole wheat flour

1 cup spelt light flour

2 1/2 tsp baking powder

3/4 cup brown sugar

1/2 cup almonds chopped – put 2 tbsp aside for the top

3/4 cup plus 2 tbsp unsweetened vanilla almond milk or any milk of choice

1 tsp cinnamon

2 Chai tea bags

2 large organic eggs

2/3 cup oil – vegetable or coconut oil


Pre-heat oven to 350 degrees. Line and spray a 12 cup muffin tray or use the silicone muffin cups. Warm the almond milk in the microwave for approximately 2 minutes. Add the two chai tea bags and the cinnamon to the milk and let sit until almond milk cools off. In a bowl mix flours, baking powder, brown sugar  and chopped almonds. Make sure to remove 2 tbsp of the almonds to put on top of muffins. In a separate bowl mix cooled almond milk mixture, eggs and oil. Add the wet ingredients to the dry ingredients. Scoop batter into muffin cups and top with the 2 tbsp of chopped almonds. Bake for 25-30 minutes. Let cool in muffin tray and then transfer to a cooling tray for 10 minutes. Enjoy!