1 ½ cups all-purpose flour
½ cup whole wheat flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 ¼ cups milk
4 teaspoons Ginger Shot tea
½ cup butter softened
1 ½ cups sugar
½ teaspoon vanilla
¾ cup maple-flavor granola or granola with dried fruit
Preheat your oven to 350°F. Stir together all-purpose flour baking powder, whole wheat flour, baking soda, and salt in a medium bowl. Bring water to boil in a medium-sized pot, add Akshar's Ginger Shot Tea or any other ginger tea and steep for 5 minutes. Once done, strain the tea solids and set aside to cool.
Line twenty-four 2-1/2-inch muffin cups with paper bake cups.
In a large bowl, beat butter on medium speed for about a minute until fluffy. Add sugar, vanilla and eggs, one at a time. Once done, add the flour mixture and mix until combined. Spoon the concoction about two-thirds full into the muffin cups and sprinkle with granola.
Bake for 15 to 20 minutes or until a toothpick inserted comes out clean. Remove cupcakes from muffin cups; cool on a wire rack.