• Preheat oven to 350F (176C) and line a muffin tin with cupcake liners. 

FOR THE TEA

• In a small saucepan, heat the almond milk and tea leaves on medium-low heat until it begins to steam, approximately 4 minutes. Remove the pan from the heat and let sit for ten minutes. Be sure to watch the milk carefully so it doesn't boil and let the tea sit for the full ten minutes to get the best flavor. Strain the tea leaves from the milk. 

FOR THE DRY INGREDIENTS

• In a large mixing bowl, whisk the dry ingredients until fully combines. Set aside.

FOR THE WET INGREDIENTS

• In a medium bowl, whisk the wet ingredients together until combined. Strain the tea leaves and add the milk to the mixture. Stir to combine.
• Fold the wet ingredients into the dry until combined. Don't over work the flour. 
• Fill the muffin tins ¾ of the way full. Bake for approximately 15 minutes or until a wooden toothpick comes out clean after inserted into the center. Cool on a wire rack.