“Epiphany of the Senses”
“Epiphany of the Senses”

“Epiphany of the Senses”

Chai Masala Muffin

I wish everyone could have smelled the delicious aromas coming from kitchen today. I have just finished baking the Apple Chai Masala Muffins from Spicie Foodies new cookbook, “An Epiphany of the Sense”.

I received my copy of “An epiphany of the Senses” just prior to Christmas, but due to the silly season I didn’t have time to cook anything. Mr GG and I have been through the book a number of times and we have each picked out our favourites to try.

My favourites were the curries but with the hot weather I decided to try the muffin recipe first, and I am so pleased I did. Spicie Foodie knows her spices, the flavours are fantastic. I didn’t use the suggested glaze, instead I sliced extra apple and topped the muffins with the fruit but they still had a gorgeous, magic masala spice flavour, next time I will use the glaze as it did sound delicious.

Apple Chai Masala Muffins

I have a confession to make, I actually don’t like Chai tea, I find it too sweet, but Chai flavours in desserts and cakes I love!  (see White Chocolate Chai Creme Brulee)  My second confession, I doubled the batter mixture for this recipe, and ate almost as much raw batter as I cooked! I made the mistake of licking my fingers, and then I just couldn’t stop, it tasted so good!

I am not going to give the recipe for this delicious and healthy treat as this is more of a book review. I hope everyone will rush out and buy a copy of the book for this recipe alone!

Apple Chai Masala Muffin

Nancy is a magnificent photographer and her images are inspiring, I imagine I will probably make most of the dishes as they look absolutely mouth watering. Mr GG has already put in an order for the Butter Chicken, as this is his favourite dish.

The flavours in “An Epiphany of the Senses” suits our love of spicy, healthy food, the recipes included are easy tasty meals that you could serve the family any night of the week they are not overly complicated or difficult to make. Nancy has also been kind enough to consider our waistlines and adjusted recipe to maximize flavour without compromising health.

Spicie Foodie

I am very happy to have “An Epiphany of the Senses” in my cookbook collection. Good on you “Spicie Foodie”, your effort and hard work has paid off, this is a gorgeous cookbook.

I have a second copy of “An Epiphany of the Senses” to give away to one reader. All you have to do is tell me what 5 spices you could not live without and why. Add your comment to this story in the comments section, then make a second copy of the answer and add it to the Gourmet Getaways facebook page (see “like box” column on the right of the story).

I will announce the winner on facebook on Australian Day 26th January. You can enter as many times as you like but each answer must be unique. If you miss out on winning a copy of Spicie Foodies new book consider purchasing your copy by clicking on the image below for only $21.95.

An Epiphany of the Senses

Happy cooking!

Gourmet Getaways

About Julie


  1. Hi Julie, So glad to hear you enjoyed the book and recipe. I love your idea of exchanging the glaze for the apples. I will try that next time. I hope you enjoy the rest of the recipes as well. Thank you for your kind words and best of luck to the participants:)

  2. What a lovely review…and these look magnificent.
    Nancy is amazing and every recipe she offers is a delight 🙂
    Five Spices…
    Fleur de sal
    Cardamom seed

  3. Those muffins …. wow! I’d love to try them!
    Top 5 ingredients would be:
    garlic, basil, sea salt, cayenne pepper, and sugar.

  4. What a wonderful review of the book. Nancy is amazing in every possible way! I love your photos too. They are incredible and the muffins came looking beautiful!
    My 5 spices, well..
    cayenne pepper
    Crushed red pepper

  5. I love Nancy’s website. Beautiful review! I can’t live without saffron, basil, parsley, cilantro & salt. Boy, that was tough to narrow down!

  6. the muffins are adorable, just like Nancy 🙂

    5 spices I could not live without and why
    1) salt (I consider it a spice) – it seasons life
    2) basil – the scent of my childhood
    3) anything with “heat” (pepper, chili)!
    4) ginger – adds a pinch of exotic to my life
    5) saffron – a bit of luxury in my risotto!

  7. I laughed about you eating the raw mix, I haven’t done that since I was a kid!
    5 spices:
    Cumin – seems to go with everything I like
    Saffron – when fresh adds a lovely flavour, not just colour
    Pepper – white or black depending on the dish
    Chilli – many kinds for different dishes
    Coriander – works in Asian, Middle Eastern, and just about anything.

  8. Nancy’s book sound lovely. Not sure if I could pick just 5, but seeing as these are my latest crushes…

    1. Coriander – I’m on an Asian kick – its summer, its my thing
    2. Chilli, it goes with everything & adds zing to it on the way!
    3. Ginger – more zing, gotta have my zing
    4. Salt ‘n Pepper & sugar – need ’em to balance the flavours, good old stand bys
    5. Garlic, garlic & then a little bit more garlic

  9. Oh, these look divine! And it would be the perfect vehicle for chai for me because like you, I find a chai too sweet to drink.

    And seeing as we’re here…

    Black pepper – freshly ground, always, for pep when noticeable, for the “I don’t know what” when not. And my 15 y.o. son is addicted to it! He is the reason the batteries on the electric grinder need replacing every ten days.

    Cumin – one of my earliest spice memories, courtesy of my Lebanese grandfather and his famous kibbeh. When seasoning the kibbeh, my rule is, “Stop adding cumin just before it gets bitter”. Although not related, I also adore black cumin seeds (nigella, kalonji): they are an essential sprinkle on homemade naan.

    Cinnamon – no, I can’t just open the cinnamon jar and spoon out what I need. I need to take a few moments to sniff appreciatively at the warm sweetness and sigh. I love loading sticky, caramelly desserts with cinnamon, but a small amount added to a pilaf or lamb mixture gives it an imperceptible, exotic something.

    Chili – what everyone said, but at this time of year in the southern hemi I turn to my addiction: chili-spiked fruit. Mango slices sprinkled with chili make for a mind-blowing flavour explosion, and snacking salt-and-chili sprinkled pomelo in Vietnam is one of my favourite food memories.

    Ginger – the first time I tasted ginger, when I was about ten years old, I thought it tasted like soap and ran for the water! I never thought the day would come when I could not do without it. Its mild fragrant heat is incredibly familiar to me, and when frying it up as part of the Holy Trinity of Stirfries – ginger, garlic, green onion – it gets your juices going before you add anything else to the wok!

  10. (OK, that was a little long. As usual, I got carried away!)

  11. I love Nancy’s way of making food taste good and be unique at the same time.

    Favorite Spices
    Pepper freshly ground and pure salt, cinnamon and nutmeg, the only spices my Yankee mom ever used for baking. My comfort spices
    Garlic is used across the board in any ethnic or domestic cooking and the flavor is easily altered by roasting, frying, boiling or using raw.
    I am taking the liberty to add prepared mustard which is a medley of spices that I love to use on any meats or fish including shell fish and of course salad dressings.


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