'Earl grey royal' Muffins

On 05 April 2016
Sweet small morsels with bergamot-flavored black tea


180ml milk*
150g butter*
1 dessert spoon ‘Earl Grey royal’ tea
250g flour
1 egg*
1 sachet of baking powder
85g caster sugar


Preheat your oven to 392°F (200°C). In a saucepan, bring the milk to a boil. Outside the heat, infuse our flavored black tea ‘Earl Grey Royal’ in the milk with a cover for 10 minutes. In the meantime, blend the flour, baking powder and sugar in a bowl. Make a hollow. Once the ‘Earl Grey Royal’ is infused, sieve the milk. In a second bowl, beat the melted butter with the infused and cool milk and the egg. Incorporate this blend to the first bowl. Blend with a wooden spoon. Pour the dough into muffin molds and cook them for 10 minutes. Leave them to cool down before removing them from the mold. On the following day, the flavors of this ‘Earl Grey Royal’ will be even more present for amateurs of Russian tastes.

*Soy milk can be perfectly suitable. The butter can be replaced by margarine and the egg by around 100g of silky tofu.