Description
Earl Grey og lavendel muffins are a delightful blend of floral and citrus flavors that elevate any occasion. The delicate aroma of bergamot from the Earl Grey tea harmonizes beautifully with the subtle sweetness of lavender, creating a unique treat that’s perfect for brunch, tea gatherings, or as a sweet snack. These muffins are not only easy to make but can also be prepared lactose-free, ensuring everyone can enjoy them. Discover this simple recipe to add a gourmet touch to your baking repertoire!
Ingredients
Scale
- 150 g cake flour (or all-purpose flour)
- 2.5 ml baking soda
- 2.5 ml citric acid
- 1 tsp vanilla sugar
- 125 g cold-brewed Earl Grey tea
- 50 g oil
- 100 g lavender sugar with lemon
- 1 egg
- Optional: Fresh lavender flowers and chopped hazelnuts for topping
Instructions
- Preheat your oven to 175°C (350°F) with hot air.
- Grease a silicone muffin tin with melted butter or oil and sprinkle with sugar.
- In a bowl, combine cake flour, baking soda, citric acid, vanilla sugar, and salt.
- In another bowl, mix the cold-brewed Earl Grey tea, oil, and egg until well combined.
- Gradually fold the wet ingredients into the dry mixture until just combined; do not overmix.
- Spoon the batter into the prepared muffin tin.
- Optionally, sprinkle with lavender sugar and chopped hazelnuts before baking.
- Bake for 17-20 minutes or until a skewer comes out clean. Cool on a wire rack.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Danish
Nutrition
- Serving Size: 1 muffin (75g)
- Calories: 215
- Sugar: 12g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg