EARL GREY TEA MUFFINS

EARL GREY TEA MUFFINS image

Number Of Ingredients 11

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The dry ingredients:
2 cups minus 3 Tbs (230g) all purpose or cake flour (with cake flour they will be lighter, but AP flour works too)
1 1/2 tsp. baking powder
4 Tbs. Sucanat (see notes) or light brown sugar or raw cane sugar or regular sugar
Pinch of salt
The wet ingredients:
2 large eggs
3 Tbs canola oil or light olive oil (or other flavorless vegetable oil)
1 1/3 cups buttermilk (or 1 1/3 regular low-fat milk + 1 Tbs. vinegar)
Plus:
1 tsp. or 1 teabag fine Earl Grey tea leaves. If your tea leaves are on the coarse side, grind them up a bit in a mortar and pestle, or just crumble them up by rubbing the leaves between your fingers.

Steps:

Preheat the oven to 180°C / 360°F. Grease or spray non-stick spray onto your muffin tins if needed. Mix or sift together the dry ingredients. Beat together the wet ingredients until blended. Fold the dry ingredients into the wet ingredients, using a spatula. Don't overmix. Add the tea leaves. Spoon the batter into the muffin tins evenly. Bake for about 20 minutes for mini-muffins, 25-30 for regular size muffins, until the tops are browned and a skewer stuck through a middle muffin comes out clean. Note: these muffins will puff up quite a bit. Take out of the muffin tins and cool on a rack - that is, if you can resist eating them hot, since these smell so good! If freezing, put them in the freezer well wrapped as soon as they are at room temperature.