Ingredients

• 225 ml unsweetened almond milk
• 2 chai tea teabags
• 1 teaspoon ground cinnamon
• 400 g white spelt flour
• 2 1/2 teaspoons baking powder
• 150 g soft light brown sugar
• 75 g natural skin-on almonds, roughly chopped
• 2 large eggs
• 150 ml sunflower oil

Instructions

1. Equipment: 12-bun muffin tin.

2. Warm the almond milk with the contents of the 2 teabags (I just rip them open over the pan) and cinnamon – stirring to mix – and leave to cool.

3. While the milk’s cooling, preheat the oven to 200°C/gas mark 6 (390°F) and line your muffin tin with paper cases.

4. In a large bowl, measure out the flour, baking powder, sugar and all but 2 tablespoons of the chopped almonds, and combine well.

5. When the milk has cooled, add the eggs and oil, then whisk well.

6. Add the liquid ingredients to the dry ingredients, using a wooden spoon. Don’t be too efficient about this: a slightly lumpy batter makes for lighter muffins.

7. Divide the mixture between the muffin cases (it will fill them well), then sprinkle equally with the remaining almonds and bake in the oven for 20–25 minutes, or until a cake tester comes out clean and the muffins are slightly risen and pleasingly golden on top.

8. Remove to a wire rack to cool for about 10 minutes before devouring.

9. STORE NOTE: Best eaten on day they are made, otherwise store in an airtight container for 1–2 days. Reheat in an oven preheated to 150°C/gas mark 2 for about 8 minutes. Best served warm.

10. FREEZE NOTE: Stack fully cooled muffins in an airtight container with baking parchment between the layers, or wrap individually in clingfilm then put in a resealable bag. Freeze for up to 3 months. Defrost on a wire rack for about 1 hour. Reheat as Store Note.