Last time I had a go at earl grey tea muffins I was overall unimpressed. They were’t sweet enough, or tea-ey enough. Today I addressed these problems by mashing together my two basic muffin recipes to make the new and improved tea muffins! I have removed the Earl Grey part of the name as I used a random tea bag (could have been PG Tips, could have been Twinings Everyday, who knows!) and some of my favourite leaf tea, Orange Pekoe. But just go with what you have to hand and like.
I’ve had the flavour I want to acheive in my head for days. I’m a fan of very sweet, very milky but strong tea (3 if not 4 sweetners! I used to have 3 sugars before I realised just how much sugar that was!) I think I’m almost there with this one. They’re still not amazing but they’re a muffin. It’s rather hard to be blown away by a muffin. What they are is sweet, gently tea flavoured and pleasant to eat. They’re excellent warm and very good cold, they’ve got a nice texture to them (rather spongy and squishy thanks to the buttermilk) and all in all a good muffin to add the collection.
150ml milk, hot
1 tea bag
1 tbsp lemon juice
150g self raising flour
50g light muscovado sugar
pinch of salt
1 tsp baking powder
1 heaped tsp ground tea leaves (use a pestle and mortar)
2 tbsp sunflower oil, plus extra for greasing
– Place the teabag in the hot milk and leave to steep so that the milk goes a rich tea colour. (Alternatively place the teabag in cold milk the night before you want to make the muffins.)
– Once steeped remove the tea bag and add the lemon juice. Leave to stand.
– Heat the oven to gas mark 5.
– In a mixing bowl combine the flour, sugar, salt, baking powder and ground tea leaves until well mixed.
– Add the egg and oil to the milk and beat until combined.
– Make a well in the centre of the dry ingredients and then tip the wet ones in.
– Mix until just combined but still lumpy. But make sure there are no pockets of flour.
– Well oil 6 holes of a muffin tin. (Or use cases if your tin isn’t non-stick)
– Divide the mixture equally between the holes.
– Bake near the top of the oven for 20-25 minutes until a pcik inserted in the middle comes out clean.
– Remove from the oven and quickly run a knife round the edge of the muffin to loosen it. Allow to stand for a minute or two then turn out and cool on a wire rack.
– Either eat as soon as they have cooled sufficiently or leave to cool completely on the rack. Store in an airtight box.