Earl Grey Blackberry Muffins
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There are many varieties of Earl Grey tea available. Look for a loose-leaf tea with a strong bergamot flavour, try experimenting with different brands. Grind the tea very finely. We find that a good mortar and pestle does the best job but a clean spice grinder will also do the trick. If using fresh blackberries, freeze them beforehand to avoid a discoloured dough. The garnish with dried flower petals is optional but it does make for a very attractive muffin!
- 6 tbsp Unsalted butter, melted (85 grams)
- 1/2 cup Anita's Organic Cane Sugar
- 1 tsp Lemon zest
- 1 tsp Vanilla extract
- 3/4 cup Buttermilk
- 1 Large egg
- 1 Egg yolk
- 1 tbsp Earl grey tea, finely ground in mortar and pestle or spice grinder
- 1 1/2 tsp Baking powder
- 1/4 tsp Baking soda
- 1/4 tsp Fine sea or salt
- 3/4 cup Anita’s Sprouted Spelt Flour (or Stone Ground Whole Wheat Flour)
- 3/4 cup Anita’s Organic White Spelt Flour (or Anita’s Organic Cake and Pastry Flour)
- 1 cup Frozen blackberries, halved
- 3/4 cup Anita's Organic Icing Sugar
- 1-2 tbsp Cream
- 1 tsp Vanilla extract
- 1 tsp Finely ground early grey tea
- (Optional) Dried flower petals such as Blue Cornflower, Rose Petal, Chamomile
- Preheat the oven to 375˚F and arrange the rack to the second highest position.
- Line muffin tin with muffin cups, or grease the pan.
- Whisk together the melted butter, cane sugar, egg, yolk, lemon zest, buttermilk and early grey tea. Let stand for 10 minutes (or longer if you want a more pronounced flavour).
- Whisk together the flours, baking soda, baking powder and salt.
- Add the flour mixture and frozen blackberries to the buttermilk mixture and gently fold to combine with a spatula. Be careful not to overmix.
- Scoop into muffin tin. If using large baking cups, the recipe will yield 8 muffins, if using standard muffin cups, you will get 10 muffins.
- Bake for 18-20 minutes for smaller muffins, or 20-22 minutes for larger muffins. The muffins are done when a toothpick inserted in the middle of the muffin comes out clean.
- While the muffins are baking, prepare the glaze by whisking the glaze ingredients together to a drizzleable consistency.
- Remove the muffins from the oven, drizzle with glaze, and garnish with flower petals.
- Cool on a wire rack.
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