Earlgreyteamuffins Recipes

Steps:

• Heat the milk in over medium heat in a small saucepan until small bubbles form around the pan's rim- do not boil.
• Remove from heat, stir in tea leaves or submerge the teabags in the warm milk. Cover and set aside for 45 minutes to steep.
• Preheat oven to 400*F and prepare muffin pans.
• Combine all-purpose flour, oat flour, sugar, baking soda, baking powder, and salt in a medium bowl until well mixed. Set aside.
• In a large bowl, lightly beat the egg with a whisk, then whisk in the melted butter, yogurt, and honey until blended. If using loose tea, strain the milk into the bowl, using a fine-mesh strainer. If using tea bags, discard them, then pour the milk into the egg mixture. Stir well with a wooden spoon until smooth.
• Add the flour mixture and stir until moistened.
• Fill the prepared tins 3/4 full and bake for 25 minutes or until muffins are lightly brown, with rounded, cracked tops.
• Cool the pan on a wire rack for 10 minutes, then remove the muffins and let them cool another 5 minutes.

Steps:

• Put the cream, tea bags, butter and a pinch of salt in a small saucepan and bring to a simmer over medium heat. Simmer for 5 minutes, then remove the tea bags. Put the chocolate in a medium heatproof bowl, pour the hot cream mixture over it and let it sit, undisturbed, until the chocolate is almost completely melted, about 10 minutes.
• Stir the chocolate-cream mixture with a whisk or rubber spatula until combined and smooth. Stir in the vanilla, then whisk until the ganache is smooth and shiny. Transfer to a shallow container, cover and refrigerate until firm, at least 3 hours or up to overnight.
• Line a baking sheet with parchment. Put the cocoa powder in another shallow dish. Scoop tablespoons of the firm ganache, roll into balls and then coat each in the cocoa powder. Transfer the truffles to the prepared baking sheet, cover with plastic wrap and refrigerate until firm, at least 1 hour or up to overnight.

Steps:

• Bring cream and butter to a boil in a small heavy saucepan and stir in tea leaves. Remove from heat and let steep 5 minutes.
• Meanwhile, finely grind chocolate in a food processor and transfer to a bowl. Pour cream through a fine-mesh sieve onto chocolate, pressing on and discarding tea leaves, then whisk until smooth. Chill ganache, covered, until firm, about 2 hours.
• Spoon level teaspoons of ganache onto a baking sheet. Put cocoa in a bowl, then dust your palms lightly with it. Roll each piece of ganache into a ball (wash your hands and redust as they become sticky). Drop several balls at a time into bowl of cocoa and turn to coat. Transfer as coated to an airtight container, separating layers with wax paper.

Steps:

• Put the fruit and zest in a bowl and cover with the hot tea. Leave to steep overnight.
• Heat the milk in a small pan until hot but not boiling. Remove from the heat and add the butter, swirling the pan to help the butter melt and cool the milk. Leave to cool to hand temperature. Tip the flour, mixed spice, sugar, yeast and ½ tsp salt into a large bowl. Pour in the warm milk mixture, the egg and 1 tbsp of the tea from the soaked fruit. Mix with a wooden spoon to combine, then tip onto your surface and knead for 5 mins until smooth and elastic, adding a little more flour if the mixture is too sticky. Place in a clean, oiled bowl and cover with cling film, then leave in a warm place to rise for 2 hrs until doubled in size.
• Flour 2 large flat baking trays, knock all the air out of your dough and add the soaked fruit (drain the fruit first if you have any liquid left in the bowl). Knead the fruit into the dough until well distributed - you may need to add a little extra flour if the fruit makes the dough too sticky. Break into 6 pieces and shape into balls. Place on the floured baking trays, well spaced apart, and squash each down lightly with the palm of your hand. Cover loosely with oiled cling film, then leave to prove for 30 mins-1 hr, until doubled in size.
• Heat oven to 200C/180C fan/gas 6. Uncover the teacakes and bake for 25 mins, swapping the trays over halfway hrough cooking, until golden and hollow-sounding when tapped on the base. Brush each one with a little apricot jam and return to the oven for a further 1-2 mins. Leave to cool on a wire rack. Serve warm from the oven or split and toasted, topped with lashings of butter. Will keep in a tin for up to 4 days.