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Very British Earl Grey Muffins

Very British Earl Grey Muffins

My friends, Amazon has let me down: the oven clay isn’t making it here any time before Monday. So I decided that instead of disappointing you, I would bring you something else while we wait for the clay to arrive.

From the Spanish blog Cocinando sabores they’ve challenged Instagram this month: homemade muffins. I’m an eager participant, but seeing as I always do things my way I couldn’t just go with some run-of-the-mill muffins, so I came up with these Earl Grey muffins that I’ve been wanting to make for quite a while. They gave me the perfect excuse!

The challenge has been created with the purpose of showing that homemade muffins are not only easy to make and very tasty, but also are much better compared to the mass-produced version as they have unhealthy amounts of sugar and tons of additives and chemicals in them. Will you join me? This recipe makes 6 muffins.

  • 70g butter
  • 2 tablespoons Earl Grey leaves
  • 150g flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 30g sugar
  • 2 eggs
  • 40g honey
  1. Melt the butter and add the tea leaves. Infuse for about 15 minutes.
  2. Filter with a fine mesh colander and discard the tea leaves.
  3. In a big bowl, sift the flour, baking soda and salt.
  4. In another bowl, separate the egg whites from the yolks. Whisk the whites with the sugar until they form stiff peaks.
  5. Add the honey and whisk.
  6. Add the dry ingredients with a spatula, being careful not to beat the air out, and stopping as soon as the flour is no longer visible.
  7. Pour the butter with a spatula just like in the previous step.
  8. Preheat the oven at 230ºC. Put the paper moulds in the muffin mould, or grease the muffin mould itself (I like to use paper moulds).
  9. Fill the paper moulds up to two thirds (the dough will rise during baking).
  10. Reduce oven temperature to 200ºC and bake for about 10 minutes.
  11. Turn off the oven, open the oven door a little bit and let sit for 5 minutes.
  12. Take out from the oven and let cool on a cooling rack.

BONUS TIPS:

  • This recipe isn’t very sweet, as we use very little sugar and some honey. They are sweet enough for me, and perfect for a breakfast option. But they go really well with some jam on them. Try it and let me know what you think!
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