Vegan Chai Muffins

Preheat oven to 350ºF. 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).

Heat soy milk to boiling, add tea bags and steep for 10 minutes.

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.

In a smaller bowl, mix all dry ingredients together. Add to the wet ingredients and stir until just mixed.

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.)

Bake for about 15 minutes, checking at about the 12-13 minute mark. Once cooled off, dust with powdered sugar.