Martha’s Cooking | Muffins with English Breakfast & Ginger tea

INGREDIENTS

250 gr. flour for all uses
200 gr. sugar
1 teaspoon baking powder
1 pinch of salt
1 egg
200 gr. English Breakfast Tea | La Via del Te
50 gr. olive oil
2 teaspoons Ginger & Lemon Tea | La Via del Te

Implementation

In a bowl, mix all the solids, ie the flour with the sugar, the ginger (or the ginger tea drink), the baking powder and the salt until we have a mixture. In another bowl, mix the oil with the eggs with the help of an egg beater. Add to the mixture with the liquids, the mixture with the solids and mix well with the egg yolk, until the mixture is homogenous. Then slowly add the tea and stir lightly. If the mixture is very fluid, add a little more flour, so that we have the classic cake dough porridge. Divide the mixture into special muffin tins and bake in a preheated oven at 180 degrees for about 20 minutes, until well browned.

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