2 tbsp London Fog Latte, Black Tea (use heaping tbsp)
1 cup brown sugar
1/2 cup ground almond
1 cup all-purpose flour
1/2 cup cocoa powder
1 tbsp baking powder
1 tbsp vanilla extract
1/2 cup milk
Preheat oven to 350F.
In a small bowl, blend the melted butter and the London Fog Latte, Black Tea. Set aside.
In another small bowl, whisk two eggs.
In a medium mixing bowl, add all dry ingredients, then fold in the butter/tea mixture, eggs, vanilla and milk. Blend until just incorporated.
Spoon into 12 lined muffin tins and bake for 10-12 minutes, being careful not to overbake. Check for doneness by inserting a skewer just under the muffin top into the center of the muffin. When it comes out clean, remove from oven and cool on a cooling rack. Tops of muffins will be slightly underbaked, with a molten chocolate texture.