This recipe is very simple and will yield 12 muffins. It will also include a light glaze like the kind found on plain donuts.
- 2 cups of flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 large eggs
- 1 cup milk
- ¼ cup melted butter
- 5 tablespoons Earl Grey loose leaf tea
- 3 tablespoons lavender leaves
- 1 ½ cup icing sugar
- 3 tablespoons of milk or water
- 2 tablespoons lavender leaves
Instructions for muffins:
- Preheat oven to 180 °C.
- Mix flour, baking powder, salt, and sugar in a bowl.
- Add 4 tablespoons of Earl Grey tea leaves. I chopped my tea leaves to make them smaller.
- Add lavender leaves. Chop them up.
- Add slightly beaten eggs and melted butter.
- Warm milk and steep with remaining tea leaves. Allow to cool before adding to the mixture.
- Mix all ingredients together, but don’t overdo it.
- Spoon the batter into the muffin pans lined with baking cups about 2/3 full.
- Bake for 20 - 25 minutes. Stick a toothpick in a muffin. If it comes out clean, they’re done!
|Fresh out of the oven!|
Instructions for glaze:
- Sift the icing sugar to remove any lumps and dump into a bowl.
- Add the milk or water and mix. I used milk. 3 tablespoons worked well, but check for consistency. It should not be too thick or too runny.
- Add the lavender leaves. Again, chop them up a bit.
- Mix well and drizzle the glaze onto cooled muffins.
|Looking a little glazed.|
Eat and be merry! Enjoy these delights with a cup of Earl Grey tea. They’re perfect for Afternoon Tea.
- Feel free to rip open Earl Grey tea bags and use its content instead.
- Save time and use a boxed cake mix instead. Nothing wrong with that, I won’t tell anyone!
- Add nuts to your batter, perhaps chopped walnuts.
- Use another type of milk such as almond, coconut, or rice.
- I used dry lavender leaves, but use fresh leaves if you have them.