These muffins came about as a result from my weekly brainstorming about scones, tea, and English snacks in preparation for my Sunday English connection recipe in celebration of a new Downton Abbey. Tune in Sunday evenings 9/8 central on PBS!
I added orange zest to bring out the bergamot flavor even more. I used about 1/2 an orange for the zest in this recipe.
Banana muffins – reduce milk to 1/2 cup, add 3/4 cup mashed banana, and no paper liners.
Earl Grey & Orange Muffins – makes 11 – 12 muffins, adapted from Better Homes and Gardens New Baking Book
1. Grease eleven or twelve 2-1/2 inch muffin cups or line with paper liners, set aside. In a medium mixing bowl combine 1-3/4 cups flour, 1/3 cup sugar, and 2 teaspoons baking powder. Add 2 tablespoons early grey tea (from about 4 teabags) and 1 tablespoon orange zest. Mix well. Make a well in the center of the dry ingredients.
2. In another mixing bowl, or glass measuring cup, combine 1 egg, 1/4 cup melted margarine or butter, and 3/4 cup (almond) milk. Add the egg mixture all at once to the dry mixture. Stir just until moistened – batter will be lumpy.
3. Spoon batter into prepared muffin pan, filling each cup 2/3 full. Bake at 400 degrees for about 20 minutes, till golden. Cool in pan, on a rack for 5 minutes. Remove and serve warm.