Earl Grey Tea Muffins

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 211.0
  • Total Fat: 7.2 g
  • Cholesterol: 35.1 mg
  • Sodium: 274.2 mg
  • Total Carbs: 33.1 g
  • Dietary Fiber: 1.1 g
  • Protein: 4.3 g

View full nutritional breakdown of Earl Grey Tea Muffins calories by ingredient
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Number of Servings: 12

Ingredients

    1 cup whole milk
    3 tablespoons loose Earl Grey tea leaves (or 6 Earl Grey tea bags)
    1 3/4 cups all-purpose flour
    1/2 cup oat flour
    1/2 cup sugar
    2 teaspoons baking soda
    1 teaspoon baking powder
    1/2 teaspoon salt
    1 large egg (at room temperature -- let it sit out for 10 minutes)
    6 tablespoons unsalted butter, melted and cooled
    1/2 cup yogurt (regular or low-fat, but not nonfat)
    1/4 cup honey

Directions

1. Heat the milk in a pan over medium heat, but don't boil it! When it gets little bubbles around the rim, stir in the tea leaves (or tea bags). Take the pan off the heat, cover it, and let the tea steep for 45 minutes.

2. Heat the oven to 400 degrees F. Line your muffin tin with paper muffin cups.

3. Whisk the flour, oat flour, sugar, baking soda, baking powder, and salt in a medium bowl. Set aside.

4. Lightly beat the egg in a large bowl, and then whisk in the melted butter, yogurt, and honey. Then strain the warm tea-milk into the mixture. (You don't want those tea leaves in your batter!) If you're using tea bags just pull them out and pour the milk into the large bowl.

5. Stir everything in the large bowl with a wooden spoon until smooth, and then quickly stir in the dry ingredients from the small bowl. Don't over mix.

6. Spoon mixture into the prepared paper muffin cups. (I like to overfill mine -- I fill them up to 7/8 full.) Bake for 25 minutes, or until the muffins are lightly brown, with rounded, cracked tops. Stab one with a toothpick if you aren't sure. It should come out fairly clean.

7. Cool muffin tin on a rack for 10 minutes, then pop out the muffins and cool them an additional 5 minutes on the rack. (If you're thinking of freezing them, don't do it until they've completely cooled. Then put them in freezer-safe baggies.) Muffins should stay fresh up to 24 hours at room temperature, or up to 2 months in the freezer.


Number of Servings: 12

Recipe submitted by SparkPeople user MURASAKI333.

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