Growing up, Earl Grey tea was a staple in our tea & coffee stores. My father took a fancy to that tea and as a result, guests who were offered a hot drink were not only offered tea, coffee and Milo, but were offered earl grey also. They still are, actually.
I can't comment on its taste to be honest - truth to be told, I've never been a hot drink person - but this recipe caught my eye. A muffin recipe with tea!
Earl Grey & Poppy Seed Muffins with Marmalade Glaze
Makes 12 muffins
4 Earl Grey Tea bags (or about 4 tsp loose tea leaves)
1 cup milk
2 1/2 cups self-raising flour
3/4 cup caster sugar
1 tbsp poppy seeds
125g butter, melted
2 eggs, lightly whisked
To glaze or serve: marmalade jam, apricot jam, or lemon butter
Preheat oven to 180°C 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 (or in the microwave), then add tea bags and set aside to infuse and cool. Place sifted flour, caster 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 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.
Remove muffins from the oven, remove from pan and cool on a wire rack. While the muffins are still warm, place marmalade or apricot jam (about 1/2 cup) in a small saucepan and stir over low heat until runny. Brush the tops of each muffin with marmalade.
Adapted from here.
via butter & jam http://butterandjamblog.blogspot.com/2013/10/earl-grey-poppy-seed-muffins.html
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