1 3/4 c. flour

1/2 c. brown sugar

1 t. baking powder

1 t. baking soda

1/4 t. salt

3 chai blend tea bags, opened

1 c. rice milk

1 t. lime juice

1/4 c. olive oil

1 1/2 t. vanilla

2 t. gluten-free egg replacer (equivalent to 1 egg)

2 T. water

1/3 c. chopped salted pistachios

Preheat oven to 375º F.

In a large bowl, mix together the dry ingredients (flour, brown sugar, baking powder, baking soda, salt and chai tea).

In a small bowl mix together the wet ingredients (rice milk, lime juice, olive oil, vanilla, egg replacer and water). Pour the wet ingredients into the dry ingredients and mix just until well blended.

Pour the mixture into muffin pans lined with muffin papers. Sprinkle the chopped pistachios on top.

Bake for 15-20 minutes, until a toothpick inserted in the center comes out clean. Cool for a few minutes in the muffin trays and then transfer to a wire rack to cool completely.

MyRecipes.com, Pistachio-Chai Muffins

yield: 13 muffins (141 calories per muffin)