Vanilla-Chai Tea Muffin

I have always been a big fan of muffins because you don't feel guilty eating them, even though they are essentially cupcakes without the mountain of frosting. On top of that, I've been on the search for quick breakfasts that give me some carbs and sugar before my intense exercises.

These spectacular treats are healthy (about 120 calories) and great on-the-go breakfasts with an apple or a banana. They're also easy enough to make that a well-trained monkey would have no problem putting them together.

Makes 12 muffins

224 grams all-purpose flour (about 1 3/4 cups if you are scale-less)
1/2 cup packed dark brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
pinch salt
2 chai tea bags, cut open (**if you can't have caffeine like me, make sure it's decaf chai tea)
1 cup unsweetened almond milk
2 teaspoons apple cider vinegar
1/4 cup dairy-free butter (earth balance, etc.), melted
1 teaspoon vanilla
1 egg, lightly beaten

Preheat the oven to 375 and line a muffin pan with 12 muffin papers and spray each with a bit of cooking spray. In a large bowl, combine your flour, brown sugar, baking powder, baking soda, and salt. Cut open the tea bags and pour the contents into the flour mixture and whisk together.

In a separate bowl, whisk together the remainder of the ingredients (almond milk to the egg). Create a well in that now beautifully perfumed flour mixture and pour in the wet ingredients. Fold gently and once the flour is incorporated, STOP. A few lumps and flour pockets are ok. Over mixing will inevitably result in a muffin tougher than a 6"10 bouncer with forearms bigger than a Volvo.

Evenly distribute the batter in your muffin cups and bake for about 15 minutes. My suggestion is to check around 13 minutes because your oven may be a little different, and let's face it, no one enjoys a dry, over-baked muffin. Once they are cooked (inserted toothpick comes out clean), put the pan on a wire cooling rack for 5 minutes and then remove the muffins from the tin and finish cooling.