Name: Earl grey and lemon muffins
Cook time: 25 min
Total time: 25 min
Ingredients: Lemon icing; 1 1/2 cup icing sugar, sifted; 1 tablespoon lemon juice; 10 gram melted butter; Earl grey and lemon; 3 earl grey teabags; 1/2 cup just-boiled water; 125 gram softened butter; 1/2 cup caster sugar; 2 eggs; 1 lemons, finely grated zest, plus 1 tablespoon juice; 1 tablespoon poppy seeds; 1 3/4 cup self-raising flour, sifted; candied lemon or orange slices, to decorate

Ingredients

Lemon icing

1 1/2 cup icing sugar, sifted

1 tablespoon lemon juice

10 gram melted butter

Earl grey and lemon

3 earl grey teabags

1/2 cup just-boiled water

125 gram softened butter

1/2 cup caster sugar

2 eggs

1 lemons, finely grated zest, plus 1 tablespoon juice

1 tablespoon poppy seeds

1 3/4 cup self-raising flour, sifted

candied lemon or orange slices, to decorate

Method

Earl grey and lemon

1.Preheat oven to moderately slow, 160°C. Line a 12-hole muffin pan with paper patty cases.

2.In a jug, add teabags to water. Set aside 5 minutes to infuse. Remove teabags. Cool.

3.In a large bowl, using an electric mixer, beat butter and sugar together, until pale and creamy. Add eggs one at a time, beating well after each addition. Beat in zest and poppy seeds.

4.Lightly fold flour into creamed mixture alternately with cooled tea and juice, beginning and ending with flour. Spoon into cases until two-thirds full.

5.Bake 20-25 minutes, until lightly golden and cooked when tested. Transfer to a wire rack to cool completely.

6.Make Lemon Icing; in a medium bowl, stir all ingredients together until dissolved and smooth. Spread over cooled cakes and top with candied lemon or orange slices. Allow icing to set.

Earl Grey tea has a strong flavour which works well in baking, but you can use any variety often.
Note

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Ingredients

Method

Earl grey and lemon

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