Earl Grey Tea Muffins© (makes 12)
About the Recipe
Earl Grey tea, poppy seed, honey, oats....all makings of a perfect afternoon tea muffin. I could imagine reading a classic book like Pride & Prejudice whilst snacking on this classy muffin!
Ingredients
8.2oz-235g Self-Raising Flour (sifted)
½ teaspoon Baking Powder
2 free-range Eggs (medium)
2 tablespoons Lemon Juice
5.6oz-160g Baking Margarine
5.2oz-150g Caster Sugar
½ teaspoon Salt
1 teaspoon Poppy Seeds
8.4fl oz-250ml Semi-Skimmed Milk
15 Earl Grey Teabags
1.7oz-50g Oats
3.5oz-100g Runny Honey
Decoration
Dust with icing sugar
Preparation
To start, place the milk in a saucepan and heat over a medium heat until it starts to bubble. Remove from the heat and add the teabags. Place a lid on top and leave to one side to cool for 30 minutes
When the tea milk is cool, continue and pre-heat oven with an oven tray inside to 392˚f/200˚c regular oven or 356˚f /180˚c fan assisted oven. Place paper cases in a 12 hole muffin pan (I use Wilkinson 1888 Muffin Pan) and set to one side
In a mixing bowl, cream together the sugar and baking margarine until pale in colour
Add the eggs and combine again
Follow with the lemon juice and honey and combine again
Follow by adding the flour, baking powder, poppy seeds, oats and salt to the eggy mixture and combine. Set to one side
Next, remove the teabags from the milk, gently squeezing them to release the soaked-up milk (be careful not to split the bags) and discard of the teabags.
Pour the cold tea mix into the muffin mix and combine well
Spoon the mixture equally into each of the 12 cases and pop into the oven for 25 minutes (or until you can insert a skewer into the centre of one and it comes out clean)
Remove from the oven and allow to cool in the tin for 10 minutes before removing and allowing them to cool completely
Dust with icing sugar when they are completely cool and enjoy