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1
[Prep] Mix together the ingredients (sift if possible).
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2
Leave the butter, milk and eggs at room temperature.
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3
[Apple filling] Peel the apple and slice into 6 x 1 cm quarters for decoration.
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4
Cut the rest into 1 cm cubes.
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5
Put the * ingredients into a heatproof dish.
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6
Cover with cling film and microwave for 2 minutes.
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7
Stir lightly and heat for a further 2 minutes.
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8
Leave to cool (when the apple cubes are tender and some juice comes from the apple).
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9
[Muffin batter] Cream the butter with a wooden spatula in a bowl.
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10
Add the sugar and beat until light coloured and fluffy.
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11
Add honey to Step 4 and stir.
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12
Add the beaten eggs a little at a time and keep on beating constantly.
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13
Add the tea leaves and cooked apple with its juice (reserve the decoration apple slices) and stir well.
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14
Add about 1/3 of and mix well.
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15
Add the milk in 2 to 3 batches and keep on stirring.
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16
Add the rest of and fold in until evenly combined.
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17
Spoon the batter into the mould and top with the apple slice.
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18
Give the mould a sharp tap to let excess air out.
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19
Bake in the oven preheated to 180 degrees C for 20 to 25 minutes until golden-brown.
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20
I added honey but you could use 1 tablespoon of sugar.
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21
I use a silicone heart-shaped mould, but you can use normal muffin cups.
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22
Depending on the size, you could make 6 to 8 muffins.
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23
I use a wooden spatula for making muffins and pound cakes, but at Step 4 to 6, use a balloon whisk if you prefer.
