-
1
Create 40 ml of black tea using 3 tea bags, and cool.
-
2
Use a spoon to press down on them and extract the flavor.
-
3
Attention: Tea leaves absorb moisture, so brew it with extra water (an extra 10 ml or so), then wring the tea out well and you should have 40 ml.
-
4
Thinly peel the lemon and roughly chop up the zest (I use a peeler).
-
5
I got about 20 ml of juice from half a lemon.
-
6
Leave the butter out at room temperature, or soften in the microwave.
-
7
Mix into a creamy state, then add the sugar and eggs in that order.
-
8
Mix very very well.
-
9
Sift in the flour and baking powder.
-
10
Use a spatula to fold in the flour until the batter is no longer powdery.
-
11
Add the tea extract and lemon juice and mix.
-
12
Mix well to form a cohesive batter.
-
13
(Attention: the lemon juice and the tea together should total 60 ml).
-
14
Add in the tea leaves and lemon zest (you can set aside some lemon zest to use as a topping).
-
15
Pour the batter into a muffin pan and top with the lemon peel.
-
16
Bake in a preheated oven at 180 C for 25 to 30 minutes.
-
17
And they're complete!
-
18
They have a lovely lemon-tea fragrance.
-
19
Here's the sister recipe for milk tea muffins -
