Whole Wheat Chocolate Chai Muffins

• 1-3/4 cup Low Fat Milk
• 1 teaspoon Apple Cider Vinegar
• 3 cups Whole Wheat Flour
• 2-1/2 teaspoons Baking Powder
• 1/4 teaspoons Baking Soda
• 3 Tablespoons Unsweetened Cocoa Powder
• 3 Tablespoons Instant Chai Powder (or Ground Chai Tea)
• 3/4 teaspoons Salt
• 1/2 cups Unsalted Butter, Softened
• 2 Tablespoons Extra Virgin Olive Oil Plus More For Brushing
• 3/4 cups Granulated Sugar
• 2 whole Eggs
• 3/4 cups Mini Chocolate Chips
• 1/4 cups Turbinado Sugar

1. Preheat the oven to 375u0b0F and grease and flour a mini or regular muffin tin.
2. In a small mixing bowl, combine the milk and vinegar and set aside.
3. In a large mixing bowl, stir the flour, baking powder, baking soda, cocoa powder, chai, and salt.
4. Using a handheld mixer or a stand mixer fitted with the paddle attachment, beat the butter, olive oil and granulated sugar together until creamy. Add the eggs and beat well. Beat in half of the dry ingredients and all of the liquid ingredients. Stir in the rest of the dry ingredients until just blended.
5. Pour the batter into the prepared muffin tin up to the rims. Sprinkle with mini chocolate chips. Bake 14-16 minutes for mini muffins, or 16-20 minutes for standard muffins. Allow to cool for 5 minutes, then transfer to a wire rack to cool completely.
6. Brush the still-warm muffins with olive oil and sprinkle with turbinado sugar.

low fat milk, apple cider vinegar, whole wheat flour, baking powder, ubc, cocoa, tea, salt, unsalted butter, sugar, eggs, chocolate chips, ubc

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