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Equipment: 12-bun muffin tin.
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Warm the almond milk with the contents of the 2 teabags (I just rip them open over the pan) and cinnamon - stirring to mix - and leave to cool.
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While the milk's cooling, preheat the oven to 200u00b0C/gas mark 6 (390u00b0F) and line your muffin tin with paper cases.
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In a large bowl, measure out the flour, baking powder, sugar and all but 2 tablespoons of the chopped almonds, and combine well.
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When the milk has cooled, add the eggs and oil, then whisk well.
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Add the liquid ingredients to the dry ingredients, using a wooden spoon. Don't be too efficient about this: a slightly lumpy batter makes for lighter muffins.
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Divide the mixture between the muffin cases (it will fill them well), then sprinkle equally with the remaining almonds and bake in the oven for 20-25 minutes, or until a cake tester comes out clean and the muffins are slightly risen and pleasingly golden on top.
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Remove to a wire rack to cool for about 10 minutes before devouring.
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STORE NOTE: Best eaten on day they are made, otherwise store in an airtight container for 1-2 days. Reheat in an oven preheated to 150u00b0C/gas mark 2 for about 8 minutes. Best served warm.
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FREEZE NOTE: Stack fully cooled muffins in an airtight container with baking parchment between the layers, or wrap individually in clingfilm then put in a resealable bag. Freeze for up to 3 months. Defrost on a wire rack for about 1 hour. Reheat as Store Note.
