1. In a small saucepan or microwave oven, heat milk until almost boiling; remove from heat. Add teabags and steep for 10 minutes. Squeeze as much liquid as possible from teabags and add vinegar (if using), Measure and add more milk (if necessary) to equal 3/4 cup. Set aside. 2. Sift dry ingredients together. 3. Cream sugar and oil; add eggs and vanilla. Beat until thick and creamy,. 4. Incorporate dry ingredients, alternating with chai latte; beat minimally. 5. Spoon into mini-cupcake moulds and bake in 350F (preheated) oven for 20 minutes or until a toothpick comes out clean. ---------------------------------------------------------------------------
Nutrition
Ingredients
