Chai muffins

So, on Saturday I wanted to make cupcakes. Just one of those cravings, you know? Well, turned out we were having Indian for dinner, and cupcakes wouldn't fit. Or would they? They would if they were chai flavored, right? And what about muffins, instead of cupcakes, Jess asked me. Well, I managed to find a recipe. Original comes from a place called MiHow, but I took some advice from Alton Brown on making muffins, which changed the mixing instructions, and had to make some alterations. Below's a rough approximation to what I did, since I did wing a bit of it.

1. • 1 cup milk
   • A bit of brown sugar (probably about 1/4 cup)
   • 1 tsp cardamom seeds
   • 3 or 4 cloves
   • 1/2 tsp ground ginger
   • 1/2 tsp ground cinnamon
   • 1/2 cup sugar
   • 1/3 cup coconut oil
   • 1 egg
   • 1 cup white whole wheat flour
   • 1 cup stone ground whole wheat flour
   • 3 tsp baking powder
   • 1/2 tsp salt
2. 1. Preheat oven to 400º. Grease a muffin tin.
   2. Grind cardamom seeds and cloves in a spice grinder.
   3. Mix milk, brown sugar, cardamom, cloves, ginger, and cinnamon in a small saucepan over medium-low heat. Warm milk, but don't boil it. Stir while warming to dissolve spices. Remove from heat.
   4. Add the sugar, stirring until dissolved. Melt the coconut oil, and then add to the milk mixture.
   5. In a small bowl, beat the egg; then, temper it into the milk mixture.
   6. In a large bowl, whisk the flours, baking powder, and salt together. Create a well in the flour, add the liquid and mix until just combined.
   7. Spoon into prepared muffin tin. The cups should be about 3/4 full.
   8. Bake until done, about 25 minutes.
   9. Let cool slightly, then remove from the pan. If you let it sit too long, the muffins will stick to the pan, and that's not a pretty picture. Still tasty, but not pretty.