I was trying to finish up my earl grey tea bags so I made some muffins. Instead of using raisins, I replaced them with currants. Also, I reduced the sugar slightly but it was still a bit too sweet. Nevertheless, it tasted great!
Earl Grey Tea Muffins
450ml boiling water
2 Earl Grey tea bags
110g butter, melted
375g all-purpose flour
2 tbsp double action baking powder
Pinch of salt
170g castor sugar
- Pour the boiling water over the tea bags; infuse for 10 minutes. Strain tea onto currants and set aside to soak for 1 hour.
- Strain the tea into a measuring jug and make up to 300ml with additional water, if necessary.
- Preheat oven at 200 degC. Line muffin tray with paper cups.
- Sift flours, baking powder and salt into a mixing bowl. Add sugar into the flour mixture. Use a whisk to lightly blend the mixture.
- In another mixing bowl, combine eggs, tea and melted butter.
- Make a well in the middle of dry ingredients. Add the wet ingredients and mix just until all the flour is moistened. Fold currants into batter. The batter should look lumpy. Do not overmix.
- Divide batter into 12 muffin cups. Reduce temperature to 180degC and bake muffins for 25-30 minutes or until well risen.
- Transfer to wire racks to let cool.