Earl Grey Tea Muffins© (makes 12)


  • 7oz-200g self-raising flour (sifted)
  • ½ teaspoon baking powder
  • 1 teaspoon cinnamon
  • 2 free-range eggs (medium)
  • 2 tablespoons lemon juice
  • 3.5oz-100g baking margarine
  • 4.5oz-130g caster sugar
  • ½ teaspoon salt
  • 1 teaspoon poppy seeds
  • 8.4fl oz-250ml semi-skimmed milk
  • 15 Earl Grey teabags
  • 2.1oz-60g oats
  • 3.5oz-100g honey
  • Dust with icing sugar


  1. Pre-heat oven with an over tray inside to 392˚f/200˚c regular oven or 356˚f /180˚c fan assisted oven. Grease a 12-hole loose bottom muffin tin (or use paper cases) and set to one side
  2. To start, place the milk in a saucepan and heat over a medium heat until it starts to bubble. Remove from the heat and add the teabags. Place a lid on top and leave to one side to cool for 30 minutes
  3. In a separate mixing bowl, cream together the sugar and baking margarine until pale in colour. Add the eggs and combine again. Follow with the lemon juice and honey and combine again. Set to one side
  4. Follow by adding the, flour, baking powder, poppy seeds, oats and salt to a separate mixing bowl. Stir together
  5. Follow by removing the teabags from the milk, gently squeezing them to release the soaked-up milk (be careful not to split the bags), discard of the teabags. Pour the cold tea mix into the egg mix and combine well
  6. Finally, add the flour mix to the wet mix and combine one last time until thoroughly combined
  7. Spoon the mixture equally into each of the 12 holes/cases and pop into the oven for 20 minutes (or until you can insert a skewer into the center of one and it comes out clean). Remove from the oven and allow to cool in the tin for 10 minutes before removing and allowing them to cool completely
  8. Dust with icing sugar when they are completely cool and enjoy

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