Leave a CommentShare: |
Subscribe
After hearing all sorts of talk about tea bread lately, I’ve been having a hankering to try it myself. The concept of tea bread is simple–replace the water in any recipe with tea. If I was a normal person, I would just make a loaf of Grandmother Bread with tea instead of water, but I couldn’t stop thinking I needed to make tea muffins. I don’t know why. I’m not really a big muffin person. I like muffins. NO OFFENSE TO MUFFINS. But I’m far more likely to make biscuits or yeast breads. (Now that I’ve said that, I’ll probably go on a muffin binge and make muffins for the next six months, nothing but muffins.)
Anyway. I couldn’t stop thinking about tea muffins. Only you really need milk in muffins. OR DO YOU? I decided to give it a try. I didn’t completely do away with the milk, but I replaced the one cup of milk that would ordinarily be in the basic muffin recipe with 2/3 cup tea and 1/3 cup cream.
To counter the bitterness of tea, I upped the sugar a little bit. What resulted is a very light, moist muffin with a distinct sweet tea taste and a hint of creaminess.
This is a very plain muffin, other than the cream tea twist, and you could easily change this up into your favorite specialty muffin by adding chopped fruit, nuts, etc. I wanted to experiment with the basic tea muffin first. Read all the discussion on the forum about making tea breads for more details and ideas. Technically, I didn’t do it right because I didn’t use the soaking method. I just made some tea and went for it.
You can use my homemade baking mix, Quick Mix, or any store-bought mix (if you must).
Printer-Friendly
How to make Cream Tea Muffins:
3 cups Quick Mix (or other baking mix)
2/3 cup sugar
3 eggs
2/3 cup tea
1/3 cup cream or milk
1/3 cup oil
To mix, add sugar, eggs, tea, cream or milk, and oil all at once.
Stir just till moistened (batter should be lumpy). Fill muffin cups 2/3 full.
Use liners, or grease muffin tins. I’m a liner girl all the way.
Bake at 400-degrees approximately 15-18 minutes. Cool on a wire rack. You can brush the tops with melted butter.
My pastry brush is having a bad hair day.
Sprinkle the tops with sugar.
These are wonderful with orange marmalade.
Oh, what the heck. Put some clotted cream on there, too.
You only live once.
*Makes about 15 muffins.
See this recipe at Farm Bell Recipes and save it to your recipe box.
See All My Recipes
Printer-Friendly
1:41
am
6:12
am
Isn’t that concept wonderful? Try it when you make your bagels next with a flavored tea!
6:43
am
8:28
am
9:06
am
Granny Trace
9:21
am
10:37
am
11:41
am
1:47
pm
Maybe I have to go make muffins. And tea.
2:16
pm
2:37
pm
Susan
5:15
pm
5:39
pm
11:16
am
9:21
am
12:51
pm
To Gen above – brilliant idea to make with coffee! I’ll try that next time. I love coffee-flavored anything.
8:20
pm