Vanilla Chai Muffins

• 1-1/4 cup Flour
• 1/2 cups Whole Wheat Flour
• 1/2 cups Packed Brown Sugar
• 1 teaspoon Baking Powder
• 1 teaspoon Baking Soda
• 1/4 teaspoons Salt
• 2 Vanilla Chai Blend Tea Bags (Single-serving Size), Opened
• 1 cup Low-fat Buttermilk
• 1/4 cups Unsalted Butter, melted
• 1 teaspoon Vanilla Extract
• 1 Large Egg, Lightly Beaten
• 2 Tablespoons Turbinado Sugar

1. Preheat oven to 375u0b0F and line a 12-cup standard muffin pan with baking cups; coat baking cups with cooking spray. Whisk together flours, brown sugar, baking powder, baking soda, and salt in a large bowl. Cut open tea bags and whisk into flour mixture; make a well in the center of the mixture.
2. Combine buttermilk, melted butter, vanilla, and egg in a medium bowl; add to flour mixture and stir just until combined. Fill each baking cup 3/4 full of batter and sprinkle each with 1/4 teaspoon turbinado sugar.
3. Bake for 15 minutes, until a toothpick inserted in the center comes out clean. Let muffins cool in pan on a wire rack for 2 minutes before removing from pan to serve warm or cool completely.
4. Store muffins in an airtight container at room temperature up to 2 days.

flour, whole wheat flour, brown sugar, baking powder, baking soda, ubc, vanilla, buttermilk, ubc, vanilla, egg, turbinado sugar

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