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Chai Muffins

  • 1 1/4 cup whole wheat pastry flour
  • 1/2 cup hemp protein powder
  • 2 chai tea bags, opened or 5 tea spoons chai tea
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 eggs
  • 1/2 cup turbinado, palm sugar or other sugar of choice
  • 1/2 cup chocolate cow or hemp milk
  • 1/3 cup melted coconut oil or other oil of choice
  • 2 teaspoons vanilla extract
  • 1/2 cup dried currants

Chai Muffins

Preheat oven to 350°F.

In a large bowl, mix together whole wheat pastry flour, hemp protein, contents of chai tea bags, baking powder, baking soda, and salt.

In a separate bowl, whisk together eggs, sugar, milk, oil, and vanilla.

Gently stir together contents of dry and wet bowls until flour is incorporated. Fold in currants.

Divide mixture among 10 medium sized greased or paper lined muffin cups and bake for 20 minutes, or until a tester comes out clean.

Let cool before unmolding.

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