Earl Grey Muffins

Origin: English

What better way to have your earl grey tea while running out your door than in a small muffin that has just a hint of lemon.

I was craving an earl grey latte (some know it as a London fog) and this muffin was able to satisfy that craving.

Makes About: 12 muffins

Time: 40 minutes (including bake time)

Difficulty: 1.5 out of 5 (1 being cookies in a tube - ready bake cookies)

Prep: Place paper inserts into the muffin tin and preheat your oven to 375 F

Ingredients: Muffins

3 tablespoons earl grey or 3 tea bags

1 cup milk

2 cups flour

1/2 cup sugar

1/2 teaspoon salt

1 teaspoon baking soda

1/4 teaspoon nutmeg

2 lemons worth of zest - small lemons

4 tablespoons butter - melted

1 egg

Instructions: Muffins

- Step 1 - Mix the Tea and Milk

I cut open 3 earl grey tea bags and poured the tea leaves directly into my 1 cup of milk in a small bowl. You don't want tea no bigger than poppy seeds so, if your tea is loose leaf of just a bit bigger you can toss it into a food processor, or you can try chopping it up yourself, until the tea is about the size of poppy seeds.

Some people like to steep the tea in the milk and not use the tea directly in the batter, but I really enjoying having it in my batter.

Mix the milk and tea till all the tea is wet and set aside.

- Step 2 - Mix the Dry Ingredients

In a large bowl mix together 2 cups of flour, 1/2 cup of sugar, 1/2 teaspoon of salt, 1 teaspoon of baking soda, and 1/4 teaspoon of nutmeg and mix well till all combined.