Unintentionally this post is perhaps more for my UK-based friends. Or really anyone whose summer is not quite up to scratch, weather-wise. Despite the assurances of nearly every weather pundit that we would be using parasols to defend our delicate sun-deprived skin, we are in fact using them as defenders against ghastly downpours. And in some parts of the UK (Wales particularly), the parasols are probably mini boats floating downstream and down streets, having been blown there by gale force winds. It has not been nice. Not at all. We in Scotland are better off than most but it is more early March than early June. Not in the least summery or barbequey. But what are you gonna do?

All of this rubbishy weather has really had me pining for exotic climes. As a Floridian at heart I really crave the sun on my skin and the feel of warm sand between my toes. At least for a few lousy weeks in the year. But this doesn’t seem very likely as I sit here typing IN A FLEECE.

It is too late for planning a properly foreign getaway but it is never too late to raid the spice cupboard. And that is where this recipe comes in.

Usually by this time of year I have left what little hot drinks that I drink behind in favour of iced beverages – green tea, homemade cordials, juices, plain water, the odd G&T or caiprinha . But, guided by some kind of internal weather-predicting mechanism, I recently found myself ogling different boxes of exotic tea blends. Normally I skip straight past this stuff as they never seem to deliver what is promised (‘fruit’ teas always taste of unsweetened blackcurrants and grass clippings), but I was drawn in by a sniff of masala chai.

Now I’m no rube, really. I know what masala chai is and have even had it properly made: boiled up whole spices, water, black tea, sugar  and milk. But I’ve never bought it as tea bags. I’m quite sniffy about such things, dismissing them all as tea factory floor sweepings. But I slung some into my basket anyway.  To my surprise and delight they made a damn fine mug of tea that warmed me up and, more crucially, cheered me up – as the wind threatened to ripe off our just-visible Victoria plums. So I stood, mug wrapped in my now only slightly frozen  hand,  imagining stepping out onto a warm terrace, overlooking a warm beach, that was lapped by warm waves…. And then the haar set in. Ach well. There’s always a spot of baking to warm me up.

These muffins are delicately spiced with extra cardamom, cinnamon and ginger. I also added in some pepper but that might be a step too punchy for most (add 1/2 teaspoon if you like of either black pepper or a quarter teaspoon of chilli pepper). If you don’t have any masala chai teabags you could make up the tea with whole spices, strain and soak the raisins. Here’s a link to an authentic looking masala chai recipe if you want to go this route. Just don’t let the tea get bitter.

Masala Chai Carrot Cake Muffins with Coconut Creme Fraiche Icing 

First of all you need to soak the raisins in tea. To do this either put the teabags and raisins in a small heatproof container (I used a Pyrex jug) and pour over about 110ml (4 oz) of boiling water and let this soak – covered – overnight. Or you can just as easily bring the water, teabags and raisins to a gentle boil and then turn off the heat to let cool to room temperature just before using. Either is fine. When you are ready to bake just drain the tea, keeping it to add in later. Set the raisins aside.

this is what’s inside the teapig silk bag

While the muffins are baking mix together the icing ingredients and adjust the sweetness and coconutiness (is that a word?) to your liking. Allow the muffins to cool before smearing carefully icing the cakes.  Makes 12-14 standard sized muffins. These freeze brilliantly without the icing, and taste great without the icing too.