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.