Ginger Tea Muffins

Ingredients:

1 ½ cups all-purpose flour

½ cup whole wheat flour

1 ½ teaspoons baking powder

½ teaspoon baking soda

¼ teaspoon salt

1 ¼ cups milk

4 teaspoons Ginger Shot tea

½ cup butter softened

1 ½ cups sugar

½ teaspoon vanilla

2 eggs

¾ cup maple-flavor granola or granola with dried fruit

Preheat your oven to 350°F. Stir together all-purpose flour baking powder, whole wheat flour, baking soda, and salt in a medium bowl. Bring water to boil in a medium-sized pot, add Akshar's Ginger Shot Tea or any other ginger tea and steep for 5 minutes. Once done, strain the tea solids and set aside to cool. 

 

Line twenty-four 2-1/2-inch muffin cups with paper bake cups.

In a large bowl, beat butter on medium speed for about a minute until fluffy. Add sugar, vanilla and eggs, one at a time. Once done, add the flour mixture and mix until combined. Spoon the concoction about two-thirds full into the muffin cups and sprinkle with granola.

 

Bake for 15 to 20 minutes or until a toothpick inserted comes out clean. Remove cupcakes from muffin cups; cool on a wire rack.

 


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