We are always game to trying something new so when we got a new apple spice tea, we thought "why not bake with it?" The results were by far the best muffins we have made in awhile. Adding the additional layer of flavor the tea imparted to the butter, really made these muffins sing! The apple cinnamon flavor was pronounced, not lost in the baking. We are definitely going to play around with some other flavors of tea and will let you know how they turn out! A friend suggested ear grey and cherries.....yummy!
—Rebecca and Ruth
What You'll Need
loose apple cinnamon tea
1 1/2 cups
sugar plus 1 tablespoon
1 1/2 teaspoons
cinnamon plus 1/2 tsp.
grated apples, about 1 apple
Preheat oven to 375
Grease muffin pan with cooking spray or butter and set aside.
To make your tea infused butter, melt butter then add the tea leaves.
Let cook over low heat for about five minutes, it will continue bubbling.
Remove from heat and set aside for another few minutes. Butter will look a little green, but don’t worry!
Using a fine meshed strainer or sieve, pour butter through and push on leaves, squeezing out all you can. Set aside.
In a medium bowl, add flour, ¾ cups of sugar, baking powder, salt and 1 tsp. of cinnamon.
In another bowl, add egg and gently whisk.
Add to egg, the vanilla, tea infused butter, and milk and mix.
Add to flour, with the apples and stir until all is incorporated.
Mix remaining sugar and cinnamon in small bowl and set aside.
Scoop batter into muffin cups, filling about ¾ of the way.
Sprinkle with cinnamon sugar mixture.
Bake for 20-23 minutes until slightly brown on top and a toothpick comes out clean.