Chai Berry Muffins

• 3/4 cups Soy Milk
• 2 bags Earl Grey Tea
• 1-3/4 cup Gluten-free All-purpose Flour
• 1/2 teaspoons Xanthum Gum
• 3 teaspoons Baking Powder
• 2/3 cups Sugar
• 2 teaspoons Cinnamon
• 1/2 teaspoons Cardamom
• 1/4 teaspoons Ginger
• 1/2 teaspoons Salt
• 1 pinch White Pepper
• 1 cup Frozen Berries (1/2 Blueberries, 1/2 Blackberries)
• 2-1/2 Tablespoons Flaxseed Meal
• 3 Tablespoons Water
• 1/3 cups Canola Oil

1. Start by heating the soy milk over the stove until just before boiling. Remove from the heat and steep the tea bags in it for 4 minutes. Then remove the tea bags and let the milk cool.
2. In a large bowl, mix the flour, xanthum gum, baking powder, sugar, spices, salt and pepper. Then, add in the frozen berries.
3. In a separate bowl, whisk together the flaxseed meal and water, making a paste. Add this paste to the dry ingredients along with the soy milk and oil. Stir just until mixed. The batter will be somewhat lumpy. Now, pour the batter into 12 lined muffin cups.
4. Bake at 400 degrees F for 20-25 minutes until a toothpick comes out of the center clean. Let cool for at least a minute before removing from the pan. Then enjoy!

ube, tea, flour, xanthum gum, baking powder, sugar, cinnamon, cardamom, ubc, salt, white pepper, frozen berries, water, canola oil

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