As the weather slowly begins to change, so changes the spices we use during each season. For Whole Spice, nothing says autumn like ginger, cinnamon, clove, and cardamom. Those four spices are blended together to make Hawaj coffee spice, which can be stirred into black coffee, tea, or baked goods. It makes a delicious Chai Latte when brewed with coffee beans and then blended with cream. Try this Whole Spice recipe to start your mornings off on the ‘ripe’ foot!
Banana Nut Muffins with Hawaj Coffee Spice
The blend of flavors enjoyed in Yemenite coffee also makes for spicy and fragrant baked goods, like these muffins.
1 1/2 cups white whole wheat flour
1 1/2 tsp. baking soda
3 overripe bananas
1/2 cup chopped walnuts
1/2 cup sugar
1 stick unsalted butter, melted and cooled
1 tsp. pure vanilla extract
1 tsp. Hawaj coffee spice
1/4 tsp. Saigon cinnamon
Pinch of salt
Preheat the over to 350 degrees.In a large bowl, combine the flour, baking soda, and salt, then set aside. In a small bowl, mash one banana with a fork so it will still have a bit of texture. With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together “like you mean it,” for a good three minutes. Add the melted butter, eggs, vanilla, Hawaj coffee spice and cinnamon and beat well, scraping down the sides of the bowl once or twice. Add and combine the remaining dry ingredients until mixture is completely incorporated. Fold in the mashed bananas with a rubber spatula.
Spoon the batter into the muffin tins filling them about halfway. Give them a rap on the counter to get any air bubbles out. Bake until a toothpick stuck in the muffins comes out clean, approximately 18 to 20 minutes. Let cool for a few minutes before turning the muffins out. Serve warm or at room temperature.