Earl Grey & Poppy Seed Muffins with Marmalade Glaze
4 Fairtrade Earl Grey Tea bags (or about 4 tsp loose tea leaves)
250ml (1 cup) milk
375g (2 1/2 cups) self-raising flour
155g (3/4 cup) caster sugar
1 tbsp poppy seeds
125g butter, melted
2 eggs, lightly whisked (homegrown)
To glaze or serve: Marmalade (homemade)
125g butter, melted
2 eggs, lightly whisked (homegrown)
To glaze or serve: Marmalade (homemade)
NOTE: Source Fairtrade, Organic or locally sourced produce where possible!!
Anyone who knows me will tell you how much I adore Earl Grey I am super obsessed, I usually like to enjoy my brew with a few homemade Ginger Snap biscuits, but I haven't made any for such a long time as my man friend can't abide ginger in any shape or form. I love baking and have been slightly neglecting it of late so when I saw this I was tingling with excitement and I just had to give it a go.
Firstly preheat your oven to 180C (350F) Then line your baking tray with squares on baking paper, I like to do it this way but you can always use cake cases they work just aswell. Lightly simmer the milk in a pan until almost boiling then add the tea bags and place to one side to allow those wonderful flavours infuse into the milk. In a large mixing bowl add all the dry ingredients, sifted flour, poppy seeds & caster sugar and mix them all up. Then combine in the milk mixture (minus the tea bags ;) butter and eggs and whips them all together until the mixture is smooth and scrummy. Spoon the mixture into the pre lined cake cases and bake for 25 minutes.
Try your very best not to over cook because they will be awfully dry.
Remove from the oven and the baking try and allow to cool on a wire rack!
For the marmalade glaze add the jam to a small saucepan over a medium heat and warm gently until runny, then when the muffins are still warm glaze the tops....yumm!
You must enjoy these with a pot of tea and a natter with friends, it's a must.
Laurie Rose xx
