Wheat-free, Gluten-free Chai honey mini muffins
1/2 cup lowfat milk
3 tea bags of chai tea

1 cup gluten-free flour mix (I used Bette Hagman gourmet blend)
1/2 cup brown rice flour, preferably finely-ground (Authentic Foods)
1/2 cup sugar
2 tsp baking powder
pinch baking soda
1 tsp salt
6 1/2 tbsp. butter or canola margarine, melted
2 egg whites and 1 egg yolk
1/4 cup honey
splash vanilla
pinch of nutmeg
pinch of pumpkin pie or apple pie seasoning mix

Prepare one mini muffin tin by spraying with GF nonstick cooking spray. Preheat oven to 325 degrees.

Heat the milk and steep your bags of chai tea while you prepare the other ingredients.

Mix the dry ingredients- flour, sugar, baking powder, baking soda, and salt in a large bowl. In a medium bowl, whisk the wet ingredients, including your chai infused milk. Strain all the milk out of the chai tea bags and then dispose of the tea bags. Slowly add the wet ingredients to dry and gently combine, folding. When batter is combined, pour into each mini muffin tin so that it reaches the top.

Bake for 15 minutes in 325 degree oven or until brown and firm to touch.

best the first day they are made. top with frosting to make baby cupcakes!