Earlgreyteamuffins Recipes
COCONUT MUFFINS
In Beaver Dam, Wisconsin, Sue Gronholz dresses up a muffin recipe with flaked coconut, coconut extract and a streusel topping to create these tender treats. "We like them so much, they're a regular at Saturday morning breakfast," she says.
Provided by Taste of Home
Time 30m
Yield 8 muffins.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, combine the milk, egg, oil and extract. Stir into dry ingredients just until combined. Fold in coconut. Fill greased or paper-lined muffin cups two-thirds full., Combine the topping ingredients; sprinkle over batter. Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 332 calories, Fat 14g fat (5g saturated fat), Cholesterol 33mg cholesterol, Sodium 346mg sodium, Carbohydrate 46g carbohydrate (22g sugars, Fiber 1g fiber), Protein 5g protein.
EARL GREY TEA MUFFINS
(Time does not inlcude steeping time for tea) Everyone I've made these for raves about the unique taste. They are so good you don't even need to put anything on them! This recipe came from "The Ultimate Muffin Book", which has tons of other delicious recipes. One note: the recipe calls for oat flour, which I couldn't find, so I used whole wheat flour and they came out fantastic.
Provided by CarbFiend
Categories Quick Breads
Time 35m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Heat the milk in over medium heat in a small saucepan until small bubbles form around the pan's rim- do not boil.
- Remove from heat, stir in tea leaves or submerge the teabags in the warm milk. Cover and set aside for 45 minutes to steep.
- Preheat oven to 400*F and prepare muffin pans.
- Combine all-purpose flour, oat flour, sugar, baking soda, baking powder, and salt in a medium bowl until well mixed. Set aside.
- In a large bowl, lightly beat the egg with a whisk, then whisk in the melted butter, yogurt, and honey until blended. If using loose tea, strain the milk into the bowl, using a fine-mesh strainer. If using tea bags, discard them, then pour the milk into the egg mixture. Stir well with a wooden spoon until smooth.
- Add the flour mixture and stir until moistened.
- Fill the prepared tins 3/4 full and bake for 25 minutes or until muffins are lightly brown, with rounded, cracked tops.
- Cool the pan on a wire rack for 10 minutes, then remove the muffins and let them cool another 5 minutes.
Nutrition Facts : Calories 212.5, Fat 7.5, SaturatedFat 4.4, Cholesterol 36.2, Sodium 357.6, Carbohydrate 33.1, Fiber 1, Sugar 15.9, Protein 4.1
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