Tea in a muffin cup – Earl grey muffins with candied orange
Thé dans un muffin – Muffins au thé earl grey, oranges confites et eau de fleur d’oranger
I think I am getting addicted to earl grey tea, I need to have earl grey at least once a day or my mind keep racing and keep obsessing about it. I think that is the beginning of addiction, I am not an addicted type of personality and never been addicted to anything, and always tried to kept a balance in my life, so I think I will have to do something about this earl grey obsession. It all started when I worked down town, the coffee shop close to my work had this very unusually strong and very flavorful earl grey tea, and by 10 am, I needed to have my large cup or I could not work.
I love its scent so much, this delicate bergamot flavor when it infuses is wonderful. It reminds me of the bergamot candies specialty we find in Nancy, my home town. They even make bergamot jam, and it has a very unusual and citrusy flavor. I had no idea that bergamot looked like a lemon until last year, walking down a craft fair in a village close to Nancy, I found a local farmer who made jams with bergamot and his jam was so popular that there was a huge line in front of its counter.
Those muffins are very light, they’re made out of whole wheat and quinoa flours so you get the nutty/hearty flavor of the unrefined flours. They are not very sweet either and are perfect for anyone controlling its weight and for the 4pm break with a cup of tea, it’s ideal. The sweet-tooth ones, might want to add extra sugar to makes that particular tooth happy. I tend to not sweeten my desserts too much, I think when there is too much sugar, you don’t taste the other ingredients. But that’s just my opinion.
Ingredients for 9 muffins
- 2 eggs
- 2/3 cup brown sugar
- 1 cup whole wheat flour
- 1/3 cup quinoa flour
- 1/3 cup almond milk
- 2 earl grey tea bags
- 1/3 cup vegetable oil
- 1/3 tsp vanilla powder
- 3 tbs candied oranges
- 1 tbs orange blossom water
- 1/2 tsp baking soda
- 1 tsp baking powder
Infuse the tea by heating up the milk and boiling tea for five minutes. Let it cool.
Beat eggs and sugar, add oil, milk infused with tea, orange blossom water, and flours. Mix well to obtain a smooth mixture. Add vanilla, and candied oranges. Mix well, and add baking powder and baking soda. Mix again.
Pour 2 tbs of mixture into oiled muffin mold. Cook in a preheated oven at 375F for about 30 minutes.
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