I have seen many interesting bakes using Earl Grey tea, which is one of my favourite tea. Hence during one of the grocery shopping months ago, I grabbed a box of Dilmah Earl Grey tea bags without hesitation. Yes, you hear me right, months ago. But as time goes by with the depleting teabags, I realise that I have not done a single Earl Grey bake at all! =.='''
At least once, I must use this box of Earl Grey tea for its original intended purpose. Muffins using my favourite traditional muffin method is the most obvious choice! Hehe... :)
I wonder did I overbake these Earl Grey Tea Muffins as the top of the muffins appear to be slightly hard and the inside though soft is kinda dry. If I remember correctly, Min of Min's Blog made a similar comment that her Earl Grey Tea Muffins are also slightly dry. Nonetheless, these muffins have a light tea fragrance, just the way I love my tea to be. :)
Thanks to Min's Blog for sharing the recipe. :)
Earl Grey Tea Muffins
Adapted from: Min's Blog and 孟老师的100道小蛋糕 by 孟兆庆
Ingredients (Makes 3)
2 satchels Earl Grey tea powder
30 g fresh milk
40 g castor sugar
50 g vegetable oil
100 g cake flour
1 tsp baking powder
1. Cut open the satchels and put the tea powder into the milk. Warm for a few minutes. Set aside to infuse for around 10 minutes.
2. Whisk the eggs and sugar together till pale and sugar is dissolved.
3. Add in vegetable oil and mix well.
4. Add in the milk tea and continue to mix well until thick.
5. Sift in cake flour and baking powder and fold gently with a spatula. Do not over-mix the batter. It is ok for the batter to have lumps.
6. Spoon the batter into the muffin cups till 80% full. Bake in a preheated oven at 180°C for about 25 – 30 minutes or till golden brown.
- I replaced 50 g vegetable oil with 35 g melted butter and 15 g vegetable oil.