Sunday, 4 January 2015

Lemon Earl Grey Muffins

I like Earl Grey Tea. I am using Marks & Spencer Earl Grey Teabags currently. It is a premium blend of ceylon and kenyan teas, infused with natural bergamot oil.  The tea leaves are fine and I use them for baking directly. I used 2 teabags and the taste is just nice, not too strong.

Lemon Earl Grey Muffins ( makes 10-12 )

230g plain flour 
110g fine castor sugar 
1 teaspoon baking powder 
1/2 teaspoon baking soda
zest of a lemon
2 earl grey teabags 
1 egg 
250g natural yoghurt
80g melted butter

1. Pre-heat oven to 200 degree . Lower temperature by 20 to 30 degree for fan-assisted oven. 

2. Combine dry ingredients in a large bowl. Cut/tear the teabags and pour the tea leaves into the large bowl.  Mix well and set aside.

3. In another bowl, beat egg lightly using a balloon whisk, then add melted butter and the yoghurt and mix well to combine. There is no need to beat till fluffy.

4. Make a well in the middle of the dry ingredient from step 2. Pour wet mixture into dry . Use a spatula to fold/mix to incorporate . Once flour disappears, stop mixing. Do not over mix or you may end up with dense muffins.  

5. Spoon into muffin cups 2/3 filled . There is no need to level the top or tap on the table . 

6. Bake for about 20-25 minutes till golden brown or skewer comes out clean.

7. Remove muffins from tray and cool on a rack .

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