Earl Grey Tea Muffins
- Ready In:
- 35mins
- Ingredients:
- 12
- Yields:
-
12 muffins
ingredients
- 1 cup whole milk
- 3 tablespoons loose earl grey tea leaves or 6 earl grey tea bags
- 1 3⁄4 cups all-purpose flour
- 1⁄2 cup oat flour (i used whole wheat flour)
- 1⁄2 cup sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1⁄2 teaspoon salt
- 1 large egg, at room temp
- 6 tablespoons unsalted butter, melted and cooled
- 1⁄2 cup yogurt (regular or low-fat, but not nonfat)
- 1⁄4 cup honey
directions
- Heat the milk in over medium heat in a small saucepan until small bubbles form around the pan's rim- do not boil.
- Remove from heat, stir in tea leaves or submerge the teabags in the warm milk. Cover and set aside for 45 minutes to steep.
- Preheat oven to 400*F and prepare muffin pans.
- Combine all-purpose flour, oat flour, sugar, baking soda, baking powder, and salt in a medium bowl until well mixed. Set aside.
- In a large bowl, lightly beat the egg with a whisk, then whisk in the melted butter, yogurt, and honey until blended. If using loose tea, strain the milk into the bowl, using a fine-mesh strainer. If using tea bags, discard them, then pour the milk into the egg mixture. Stir well with a wooden spoon until smooth.
- Add the flour mixture and stir until moistened.
- Fill the prepared tins 3/4 full and bake for 25 minutes or until muffins are lightly brown, with rounded, cracked tops.
- Cool the pan on a wire rack for 10 minutes, then remove the muffins and let them cool another 5 minutes.
Questions & Replies
Got a question?
Share it with the community!
RECIPE SUBMITTED BY
CarbFiend
United States