Ingredients

Steps

• Warm the almond milk with tea contents and cinnamon in a pan then leave to cool.
• Preheat the oven to 200°C and line a 12-hole muffin tin with paper cases.
• Combine flour, baking powder, sugar, and most of the almonds in a large bowl.
• Whisk the eggs and oil into the cooled tea-infused milk.
• Mix the liquid and dry ingredients into a lumpy batter using a wooden spoon.
• Divide the batter into cases, top with remaining almonds, and bake for 20 minutes until golden.
• Cool the muffins on a wire rack for 10 minutes before serving.