Earl Grey Tea Muffins ~ soft & moist

Ingredient

Method

100g butter 165g AP flour 1 tsp Taiwan Earl Grey Tea powder 1/4 tsp baking soda 1 tsp baking powder 95g caster sugar 2 AA eggs 55g Sour Cream

1. Sift flour, Earl Grey Tea powder, salt and baking soda. 2. Beat the butter and sugars until creamy, light and fluffy. 3. Add the eggs, one at a time, mixing each until fully incorporated. Add vanilla essence. 4. Add in half of the sour cream. Mix and then add in half of the flour mixture. Add remaining sour cream, mix and then add in the rest of the flour. Mix just until incorporated. 5. Pour the batter into prepared mini muffin cups 3/4 full, bake @ 180C for 15-20 minutes. *makes 18-21 cupcakes