P.S.: Recipe inspired from Bake Happy by Judith Fertig
1/2 cup boiling water
1 tea bag or 1 tbsp good quality tea leaves
1 3/4 cup all purpose flour
2 drops chai masala drops or 1 tsp ground cinnamon, 1/2 tsp ground ginger, 1/2 tsp ground green cardamom, 1:4 tsp ground nutmeg
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp fine salt
1/2 cup milk (can be replaced with almond milk/soy milk for vegan options)
1 tbsp cider vinegar or balsamic vinegar
1/2 cup brown sugar
1/3 cup extra light olive oil or similar
2 tsp vanila extract
Preheat the oven to 180 degree celcius. Line a muffin tray with cupcake liners and keep aside. In a small saucepan, brew the tea bag/tea leaves in hot water and keep covered for 15 minutes. Do not leave the stove on while brewing. Else, the tea will get bitter. Let it cool.
In a medium bowl,sift together the flour, baking powder, baking soda, sugar, salt, and the spices (if not using the spice drop). In a separate large mixing bowl, stir together the milk, brewed and cooled tea, and vinegar. Allow the mixture to sit for 1 minute and then mix in the oil and vinegar and the spice drop (if not using the ground spices).
Now whisk the flour mixture into the milk mixture, one-third at a time. Keep whisking until the batter becomes smooth and starts to thicken.