Vegan Chai Muffins

• 2 cups Soy Milk
• 8 bags (Individual Size) Vanilla Chai Tea
• 12 ounces, weight Silken Firm Tofu
• 1/2 cups Light Olive Oil
• 1-1/2 cup Sugar
• 2 teaspoons Vanilla
• 2-2/3 cups Flour
• 1/2 teaspoons Baking Soda
• 1 teaspoon Baking Powder
• 1/2 teaspoons Salt
• Powdered Sugar, For Dusting

1. Preheat oven to 350u0b0F. Line cupcake pan/pans with 20 liners (I always want to get 24 out of this recipe, but I never get it; I usually get 20 though).
2. Heat soy milk to boiling, add tea bags and steep for 10 minutes.
3. Take and squeeze all the milk/tea out of the tea bags and put in a food processor or blender. Add tofu and blend until you have a smooth mixture. Add this mixture to a large bowl with the rest of the wet ingredients, and yes, sugar is a wet ingredient.
4. In a smaller bowl, mix all dry ingredients together. Add to the wet ingredients and stir until just mixed.
5. Fill each cupcake liner with 1/4 cup of batter. (I actually have an ice cream scoop that is the perfect size for this, and I love it, with its trigger release. I have three, in different sizes. Back to the recipe.)
6. Bake for about 15 minutes, checking at about the 12-13 minute mark. Once cooled off, dust with powdered sugar.

milk, vanilla, silken, light olive oil, sugar, vanilla, flour, baking soda, baking powder, salt, powdered sugar

Taken from tastykitchen.com/recipes/breads/vegan-chai-muffins/ (may not work)