Monday, March 31, 2014

Tea & Sultana Muffins

These days I'm a fan of any muffin or cupcake that doesn't need to be iced & these muffins are one of my favourites. Quick & easy, I make them all the time. The longest step of the preparation is infusing the tea into the sultanas, so plan ahead!

I've seen a similar recipe which calls for Earl Grey Tea but I just use regular Lipton Black....

Ingredients: 

450ml boiling water
2 tea bags
120 grams sultanas
2 eggs lightly beaten
110 grams butter melted
375 grams plain flour
2 Tbs baking powder
Pinch of salt
200 grams castor sugar

Method:

Pour boiling water into plastic measuring jug & add tea bags; infuse for 10 minutes. After 10 minutes pour tea over sultanas, in a bowl, sprinkle with the baking powder. Stir gently till baking powder is combined & set aside for an hour.

Preheat over to 200 degrees celsius. Line a 12 hole muffin tray with paper muffin cases.

Sift flour & salt into a mixing bowl. Add sugar to the flour mix. Mix gently to combine.

To the tea/sultana mixture add the eggs & melted butter.

Make a well in the middle of the dry ingredients. Add the wet ingredients & mix just until all the flour is moistened. The batter should look lumpy. Do not over mix! 

Divide the batter amongst the 12 muffin cups. Reduce oven temperature to 180 degrees & bake the muffins for 25 minutes or until well risen.

Transfer to a wire rack to cool.


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