May 5, 2012

Earl Grey and Poppy Seed Muffins

Earl Grey and Poppy Seed Muffins
recipe taken from Rapsberri Cupcakes
4 earl grey tea bags
1 cup of milk
2 1/2 cups of flour
3 1/2 teaspoons of baking powder
1 teaspoon of salt
3/4 cup of sugar
9 tablespoons of butter
2 eggs (lightly whisked)


Preheat oven to 350°F and line a 12-hole muffin/cupcake tin with liners or folded squares of baking paper. Warm the milk until it is nearly boiling in a small saucepan, then add tea bags set aside to infuse and cool. Place sifted flour, baking powder, salt, sugar and poppy seeds in a large mixing bowl and stir to combine. Add milk mixture, butter and eggs and use a whisk to gently combine until smooth. Spoon mixture into the prepared tin and bake for 20 to 25 minutes or until a skewer inserted into the centre of a muffin comes out clean. Try your best not to over-bake them as it will dry them out.


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1 comment:

  1. oh my gosh, i think your blog is just the cutest! considering how many mutual blog friends i see we have, i'm shocked i haven't seen it yet. can't wait to see more. xo.

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