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Preheat oven to 375 and line tin with cupcake liners. In a small saucepan heat milk till almost boiling, add tea bags, cover and remove from heat. Let sit for 10 minutes.When ready to use stir teabags and thoroughly squeeze to ensure as much tea is dissolved in milk as possible.
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In a large bowl wisk together oil, yogurt, sugar, vanilla and tea mixture until all yogurt lumps disappear. Sift flour, baking powder, baking soda, salt, cinnamon, cardamom, ginger, cloves, and pepper into wet ingredients. Mix until large lumps disappear; some small lumps are okay. Fill tins full and bake about 20 to 22 minutes until a sharp knife inserted comes out clean.
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