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Breakfast

Tea Muffins

There is nothing like a hot, steaming tea muffin and a cup of tea to get us out of bed in the morning. Muffins are portable and endlessly flexible; nearly any quick bread or cupcake recipe can be made into a muffin. They can be sweet, nutty, refined, or whole grain. To start, preheat the oven to 400 degrees then spray 18 mini-muffin cups with cooking spray and set aside. In a medium bowl, whisk together the flour and sugar. Measure the oil and milk together in a measuring cup.

Much more convenient than measuring one and then the other. They’re both going into the dry ingredients anyway, so why not. Add the milk and slowly to the dry ingredients, whisking gently to combine then beat in the egg and vanilla just until combined. Don’t overmix or you’ll make the batter a bit tough. And speaking of the batter, this one will be thin about as thin as crepe batter, believe it or not.

Bake for 6-7 minutes or until a tester inserted in the centre of a muffin comes out clean. Watch carefully as you don’t want to overbake these. They’ll become dry if you do.

Ingredients;

  • 1 cup self-rising flour
  • 2 tbsp of sugar
  • 1/4 cup canola oil
  • 1/2 cup milk
  • 1 egg
  • 1/2 tsp. vanilla

Intructions;

  1. Preheat the oven to 400 degrees.
  2. Spray 18 mini-muffin cups with cooking spray and set aside.
  3. In a medium bowl, whisk together the flour and sugar.
  4. Measure the oil and milk together in a measuring cup.
  5. Add slowly to the dry ingredients, whisking gently to combine. Beat in the egg and vanilla just until combined.
  6. Don’t overmix. The batter will be thin.
  7. Fill mini muffin tins with the batter. Bake for 6-7 minutes or until a tester inserted in the centre of a muffin comes out clean.
  8. Serve with butter or preserves.
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