Sunday, May 25, 2014

Chai Di Tea and The BASIC Raisin Bran Muffin...

Hey, if Oprah can name a chai tea at Starbucks after herself, so can I. Maybe not at Starbucks but around my kitchen, I can.

And, I might add, "It's a sad day at Starbucks when your once booming company has to rely on the Oprah effect to help you out. Maybe SB should slow down and get back to the basics like quality product and spectacular service that got them going strong in the first place. Sorry, I digress...

How To Make A Dozen Perfect Raisin Bran Muffins...

1/4 cup oil
1/2 cup sugar
1 egg
1 cup buttermilk 
2 cups Raisin Bran Cereal
1 cup flour
1 teaspoon soda 
1/2 teaspoon salt

Mix in order and bake in greased regular size muffin tin at 400 degrees F for about 15 minutes. Double the recipe for 24. If you want, save batter in fridge for up to 5-7 days and bake when needed. I bake all at once and freeze the leftovers, if there are any.

How To Make Chai Di Tea...

2 cups almond milk
2 Vanilla Chai tea bags
3-4 teaspoons Splenda 
Sprinkle of cinnamon 

Heat milk and tea bags together in microwave for about three minutes. Remove and allow to steep for another couple of minutes. Sweeten with Splenda and sprinkle with cinnamon.

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