And thus, tea muffins were born.
So, here we go!Tea Muffins
Makes 12 muffins + one thin cake if the muffin pan is filled rather sparingly... oooor you could just fill the muffins a bit more. Your call.
YOU WILL NEED:
1 bag of tea (I used Earl Grey, because I ADORE it)
1 3/4 cups flour (plus a tiny bit, according to the recipe I bastardized, but it's not dreadfully important)
1 1/2 tsp baking powder
1/4 cup sugar (brown, white, raw, doesn't matter. Mess around and see what you like best)
pinch of salt
2 eggs
1 1/3 cup buttermilk (or soured milk)
3 tbs vegetable oil (the original recipe called for olive oil. I'm scared.)
Preheat the oven to 360F (180C). Grease your pan(s).
Combine your dry ingredients. That's right. ALL OF 'EM. Mix 'em together with a fork. Doesn't need to be uniform.
Now. I use Stash teas almost exclusively. Their Earl Grey is pretty finely ground. If your tea isn't, break it up a bit before you toss it in with the dry ingredients.
Combine your wet ingredients. I'm sure you can figure this out.
Fold the dry ingredients into the wet mixture. Mix it 'til some lumps remain (as with all such baked goods).
Fill your muffin pan. If you have extra batter, pour the rest into a 8" round cake pan (or whatever else you have kickin' around).
Pop in the oven for 20 minutes. Add time as needed. They're done when a toothpick (haha, like anyone does this) inserted into the middle comes out clean. I touch-test mine. Tap the tops (not too hard, but not too light). It should spring back to shape.
Let cool.
Serve with honey and/or jam.
Things I would like to try:
Next time, I'm going to substitute honey for the sugar. It requires reducing the other liquids, though.
Other teas. I have an orange black tea that would be interesting, and I'd like to see what a solid chai spice black tea would do to this. Then, green tea, herbal teas (especially a raspberry tea I've had for a while), and whatever else I can dig out of the tea cupboard.
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