Chia Muffins

History:

First of foremost that is not a typo. These are chai tea muffins, but when I originally made the recipe I misspelled it Chia. And so it stays. I think by now you will have noticed language is not my specialty. I border on dyslexic [I spelt that right?], and tend to think one word, say another, and then what you really hear is a juxtaposed between the two. Hey we all have our faults. You may notice that in this we actual make our own chai tea... if you have chai tea you can try that, but we really like to try and show you how to make food from basic ingredients.

Recipe: [Again this is in grams.... see blueberry for conversion]

140 grams whole wheat flour

140 grams all-purpose flour

1 stick butter

3/4 cups black tea

2 eggs

266 grams sugar

cinnamon

vanilla

2.5 tsp baking powder

salt

cardomon [this is really expensive....]

fennel

ginger

clove

black pepper

Start to brew the black tea. You can use other teas a la oolong, I tend to just use any of the many teas we have on hand. One of the reasons is I like tea when making bread. Once the tea has seeped add the clove and fennel. [The clove and fennel we have are whole, hence this step. I also try to grind them a bit before putting in.] Cream butter and sugar, then add vanilla and eggs. Combine all dry goods. Small pinch of pepper and ginger. Mostly cinnamon then baking powder, then cardomon, then the rest. I don't really measure this part. Add 1/5 dry to egg/sugar. Add 1/4 cup tea. 1/3 dry. 1/4 cup tea. 1/4 dry. 1/4 cup tea. Add rest of the dry. Mix well. This will be more of a batter and liquidy then the blueberry muffin. Divide into 12 muffin tins [you may have some excess]. Put the cinnamon:sugar (1:4) on top. Bake at 350 for 25-30 minutes or until done. Enjoy.