6 egg yolks
2/3 cup of powdered sugar
1 cup of Dona Masala Chai
1 cup of whiskey
3 cups of half & half
6 egg whites 1 pinch of salt...
Preheat oven to 350 F. Lightly grease a standard 12 muffin pan or fill with muffin liners.
Whisk together the gluten free all purpose flour, guar gum, salt, baking soda, baking powder and cinnamon in a bowl and set aside.
In a separate bowl whisk the eggs, maple syrup, Dona Chai concentrate, coconut milk and melted coconut oil until smooth.
Mix the dry ingredients into the wet until smooth.
Fill the muffin cups about half way with the batter and bake for 17 minutes or until a toothpick inserted into the middle comes out clean.
Cool in the pan for 5 minutes before turning out onto a wire rack to finish cooling.
Whisk together the ingredients for the glaze if using until smooth adding more sugar as needed to thicken to desired consistency. Drizzle on top and enjoy!
Store in an airtight container on the counter for up to 5 days.