Tuesday, August 14, 2018

Spice Island Breakfast Muffins #BreadBakers

These tender, muffins are made using a "spice tea" created with fresh spices from the Island of Grenada where I recently visited.

These lovely spiced puffs are the perfect offering as we celebrate Breakfast Breads with the Bread Bakers group today......
This month's Bread Bakers is being hosted by Felice of All That's Left Are The Crumbs.  I love to read Felice's blog.  I especially enjoy the last photo of each post which shows nothing but a plate with crumbs on it.  I think that was a genius idea she had when creating her blog.

Felice asked us all to share Breakfast Breads today.  My favorite Breakfast Bread is muffins.  They make up quickly, are compact, individually portioned and portable.   All of these things are very important.  Especially now that the school year is soon to be upon us.

Some of you may remember that we went to Grenada on a dive trip a few months ago.  Grenada is know as the "Spice Island".  We did a tour at a spice house, and I picked up several packages of whole spices.

Of course, I still haven't gotten around to buying a spice grinder and my coffee grinder is used for coffee so here I was with whole mace and cinnamon from the Island when I went to make this recipe.

When I first got home I made a Grenadian Chocolate Iced Tea using whole spices.  I thought this same technique would work for spicing these Breakfast Puffs and I was right.

I simply placed the milk called for in the recipe with the spices into my Vitamix and pressed puree. This was the result.  It worked perfectly.  If you don't have a heavy duty blender, I would strain the milk after pureeing to remove any large pieces that may have been left behind.

Other than that the method is the same as with any muffin that you make.  Combine the dry ingredients.  Combine the wet ingredients.  Add the wet to the dry and mix just until combined.

While these muffins are still warm from the oven, you roll them in melted butter and then in a spiced sugar mixture.

The result is tender, light puffs with a perfect combination of spices to start off your day or to enjoy as an afternoon snack.

Let's take a look at the other Breakfast Breads being shared today.  You will find my recipe following these links.
Now on to my recipe, greatly adapted from one found at Midwest Living.

#bread, #breakfast, #muffins, #spice
Bread, Muffins, Breakfast
Grenadian, Island
Yield: 12 muffinsPin it

Spice Island Muffins

These tender, muffins are made using a "spice tea" created with fresh spices from the Island of Grenada where I recently visited.
prep time: 15 minscook time: 15 minstotal time: 30 mins


1 1/2 c. white whole wheat flour
1 1/2 t. baking powder
pinch of salt
2 pieces of dried mace or 1/2 t. ground mace
1 (2" piece) dried cinnamon bark or 1/2 t. ground cinnamon
1 c. sugar, divided
1/3 c. canola oil
1 t. vanilla
1/2 c. milk
1 t. ground cardamom
6 T. butter, melted


If using fresh, dried mace and cinnamon, place into a heavy duty blender with the 1/2 c. of milk and puree until completely ground.  If you don't have a heavy duty blender, strain this mixture before continuing. Set this spiced tea aside.

In a large bowl, combine the flour, baking powder, salt and dried spices, if using.

In another bowl, whisk together the egg, 1/2 cup of  the sugar, oil, milk (or tea , if using)  and vanilla.

Add the wet ingredients to the dry and stir just until incorporated.  Divide between 12 muffin cups that have been treated with baking spray.   Bake in a preheated 350* oven for approx. 15 minutes, until puffed and a skewer inserted removes cleanly.  

Combine the remaining 1/2 cup sugar with the cardamom in a shallow bowl.  Place the melted butter in a second shallow bowl.  

Roll the warm muffins first in the butter and then in the spiced sugar mixture before placing onto a rack to cool.
Created using The Recipes Generator


BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient. Our theme this month is Breakfast Breads. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove at gmail.com.


  1. These warm spices are calling to me. These muffins sound perfect for fall, too!

  2. Ingenious way of blending the spices with the milk, Wendy. Bet your muffins were delicious.

    1. Thanks Stacy, as they say necessity is the mother of invention.

  3. Lovely combination of spices here and the way you have adfed

  4. Fabulous method for infusing the spices. I finally bought a second coffee grinder for spices =) These muffins sound delicious.

    1. I keep meaning to but never remember until I need to grind some spices LOL.

  5. Hello Wendy, what a lovely idea to have used spiced tea to infuse flavours in your muffins. The muffins look a perfect treat. Wish I could get to taste their deliciousness!

  6. I love the spice used in the muffins.

  7. visiting that spice island and coming back home with wonderful memories and all those spices must have been a wonderful experience. These muffins look perfect for a lazy Sunday morning .. I love Indian Chai spiced muffins, so I am giving a shot at these soon.

    1. It was a great trip and these muffins did bring back great memories. Thanks Kalyani.

  8. I love all the spices you used and the method of infusing the milk is fantastic. Making these soon and I already know they are going to disappear in record time.

  9. I love the aroma and flavour of mace. Using spiced tea to make the muffins is a wonderful idea to make a delicious breakfast treat.

  10. Such soft, fluffy and flavorful muffins. Infusing the milk with spices is such a cool way to add them evenly to the recipe.


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