Black Tea Honey Muffins
I catch myself in a daydream, my marbled hazel eyes peering through a raindrop dotted window. Trees sit still in the dark morning light, shadows no where in sight. A cup of hot black tea sits near by, its steam fogging that rain-dotted window. I take a sip.
Like a slowly drawn breath, the tea courses through my body bringing with it a calm and quiet comfort. I slip back into a daydream.
These muffins are the wheat-flour equivalent of cornbread. With a lightly-spongey texture, and a just barely sweet bite, these muffins go great with a drizzle of honey. The black tea, large orange zest bits and walnuts all compete for your attention in the most subtle of ways. This is a muffin that begs to be served with a hot cup of tea.
Muffins: Muffins are incredibly simple to prepare and require minimal effort. Like most cookies and some cakes, this recipe uses the creaming method. Muffins benefit from minimal mixing as too much can make them tough.
Black Tea Honey Muffins n
y 12 muffins
t 30 minutes
Stand mixer with paddle attachment or
Bowls & wooden ppoon
2 1/2 ounces wholewheat flour
4 ounces all purpose flour
1 teaspoon baking powder
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1/2 cup strong black tea
1/2 cup cream
2 1/2 ounces unsalted butter, at room temp.
2 1/2 ounces honey
1 ounce sugar
4 ounces walnuts, chopped
1 tablespoon large orange zest bits
Honey for topping
1. Preheat the oven to 350°F. Butter a muffin tin and set aside.
2. Mix the flours, baking soda, baking powder and salt together, and set aside.
3. In another bowl mix the tea and cream together, and set aside.
4. In the bowl of a stand mixer or a separate bowl, cream the butter, honey and sugar together.
5. Add the eggs one at a time, mixing well after each. Add the vanilla and mix in well.
6. Add half of the dry ingredients. Mix in well. Add half of the wet ingredients and mix in well. Repeat until all the dry and wet ingredients are used and a batter forms. Take care not to overmix.
7. Add the walnuts and orange zest. Mix until evenly distributed.
8. Evenly distribute the batter into a muffin tin.
9. Bake in a preheated oven for 12 to 14 minutes or until a toothpick inserted into the center comes out clean.
10. After removing from the oven, flip each muffin on its side in the muffin tin to let air circulate around each muffin. Let cool.
r Store muffins in an airtight container for up to 4 days.
n Avoid adjusting the ingredients in this recipe.