Earl Grey Tea Muffins© (makes 12)


  • 8.2oz-235g Self-Raising Flour (sifted)
  • ½ teaspoon Baking Powder
  • 2 free-range Eggs (medium)
  • 2 tablespoons Lemon Juice
  • 5.6oz-160g Baking Margarine
  • 5.2oz-150g Caster Sugar
  • ½ teaspoon Salt
  • 1 teaspoon Poppy Seeds
  • 8.4fl oz-250ml Semi-Skimmed Milk
  • 15 Earl Grey Teabags
  • 1.7oz-50g Oats
  • 3.5oz-100g Runny Honey
  • Dust with icing sugar


  1. 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
  2. When the tea milk is cool, continue and pre-heat oven with an oven tray inside to 392˚f/200˚c regular oven or 356˚f /180˚c fan assisted oven. Place paper cases in a 12 hole muffin pan (I use Wilkinson 1888 Muffin Pan) and set to one side
  3. In a mixing bowl, cream together the sugar and baking margarine until pale in colour
  4. Add the eggs and combine again
  5. Follow with the lemon juice and honey and combine again
  6. Follow by adding the flour, baking powder, poppy seeds, oats and salt to the eggy mixture and combine. Set to one side
  7. Next, remove the teabags from the milk, gently squeezing them to release the soaked-up milk (be careful not to split the bags) and discard of the teabags.
  8. Pour the cold tea mix into the muffin mix and combine well
  9. Spoon the mixture equally into each of the 12 cases and pop into the oven for 25 minutes (or until you can insert a skewer into the centre of one and it comes out clean)
  10. Remove from the oven and allow to cool in the tin for 10 minutes before removing and allowing them to cool completely
  11. Dust with icing sugar when they are completely cool and enjoy

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