London Fog Muffins
In developing this recipe I learned that London Fogs (the popular drink of an earl grey tea mixed with milk and lavender syrup) are actually Canadian?? Not from the UK? Mind blown. Either way, these delicious and delightful gluten free and vegan muffins will have you feeling like you're at an afternoon tea party....in Canada? Or the UK? I don't know.
Equipment
- Muffin tin
- Muffin liners
- Whisk
Ingredients
- 1 cup all purpose flour or 1:1 gf flour blend 130 grams
- 1 ½ tsp baking powder
- Pinch of salt
- ½ cup butter or vegan Earth Balance spread melted
- ½ cup maple syrup
- ½ cup almond milk or 1 egg if you want domed tops
- 1 bag of Earl Grey Tea
- 1/2 tsp lavender syrup optional
- ¼ cup powdered sugar for topping about 30g
Instructions
- Preheat your oven to 350F.
- Warm up the milk either in the microwave or stove top, then pour the tea leaves into the milk. Let that steep while you combine the rest of your ingredients.
- If you opt to use the egg instead of the almond milk, add the tea leaves in with the melted butter. Since we aren't straining the leaves out, you'll still get all that Earl Grey flavor!
- Whisk together the flour, baking powder and salt in one bowl, and in another bowl add the maple syrup, melted butter and milk. Keep the tea leaves in the milk, you won’t regret it!
- Once the wet ingredients are well combined, gradually add in the dry ingredients and mix into a batter.
- Using muffin liners, pour the batter into a muffin tin. This will make about 9-10 muffins.
- Bake for 20 minutes or until you can insert a toothpick into the muffins and they come out clean. These cakes aren’t designed to rise, so trust the process!
- Let them cool completely before dusting with powdered sugar (or cinnamon sugar is also delicious) and then you’re done!