gluten free tea muffins

Hey there – if you follow my blog closely, you already know about my obsession with tea, Earl Grey in particular. Today I’m going to show you a recipe for Earl Grey & apricot jam muffins, but if you’re more a fan of coffee – don’t you worry, my manager has asked for coffee muffins for her birthday. Once I’ve perfected the recipe, you’ll find them here.

Because I think the almond flavour underlines the beautiful bitterness of the tea leaves, I made these muffins gluten free and therefore suitable for coeliac disease, but you can replace the gluten free flour with normal self raising flour and you’ll be fine. Baking powder usually also contains gluten, so make sure you look for a gluten free version of that too.

For this recipe you’ll need: about half a jar of apricot jam (preferably you freeze the jam in an ice cube mould the day before or in the morning, at least 2h before you want to use them), 260 g of gluten free flour, 25g baking powder, 100 g of ground almonds, a cup of strong tea (you’ll need 150 ml), a bag of the same tea 50 ml of milk or plant milk, 5 large eggs, 180 g of sugar and 125g of butter.

First you will beat your eggs with the sugar and the butter, until the mixture is light and fluffy – you want to use an electric mixer for that. Add your liquid to the mix, make sure the tea is warm, but not boiling hot, because you don’t want to scramble your eggs. Mix in the liquid, then add your flour, the almonds and half of the contents of your tea bag.

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Line a mould with muffin cases, either 6 big tulip ones or 12 smaller ones and devide your mixture evenly. Preheat the oven to 175 degrees. Before you bake the muffins, push one apricot jam cube into the dough and garnish with the tea leafs.

Bake for 30 – 35 minutes in the middle of your oven. Enjoy with a nice cup of tea or a coffee 🙂