Tuesday, April 16, 2013

Almond Chai Muffins

 Love chai? Nodding head? Me too. You'll love these muffins. Or bread, whichever way you decide to make it. Personally I prefer the bread. It's a bit more moist, a bit fluffier, just BETTER. Now don't forget to have a cup of chai while you eat these. Perfection.

Almond Chai Muffins
adapted from Quick and Easy Vegan Bake Sale
1 c boiling water
6 chai tea bags
1 1/4 c flour
1 c almond meal
1 c wheat flour
1/4 c agave
1 TB baking powder
1/2 tsp salt
1 tsp cinnamon
1 tsp ginger
1 tsp cloves
1 tsp cardamom
1 tsp black pepper
3/4 c almond milk
1/4 c canola oil
1 tsp vanilla
1/4 c sliced almonds

In a large cup or small bowl, add tea bags to 1 cup boiling water. Cover the cup and steep 15 minutes. Uncover and steep 15 additional minutes in the fridge. Remove tea bags and squeeze out excess water.
Preheat oven to 350 degrees and line 12 muffin cups or spray an 8" baking pan.
Combine dry ingredients in large bowl. In separate bowl, whisk together remaining ingredients. Add wet to dry ingredients and barely mix- just enough to combine.
Pour into muffin cups or baking pan. Sprinkle with sliced almonds.
Bake 18-22 minutes.

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