2 satchels Earl Grey tea powder
30 g fresh milk
1 egg
40 g castor sugar
50 g vegetable oil
100 g cake flour
1 tsp baking powder
Method
1. Cut open the satchels and put the tea powder into the milk. Warm for a few minutes. Set aside to infuse for around 10 minutes.
2. Whisk the eggs and sugar together till pale and sugar is dissolved.
3. Add in vegetable oil and mix well.
4. Add in the milk tea and continue to mix well until thick.
5. Sift in cake flour and baking powder and fold gently with a spatula. Do not over-mix the batter. It is ok for the batter to have lumps.
6. Spoon the batter into the muffin cups till 80% full. Bake in a preheated oven at 180°C for about 25 – 30 minutes or till golden brown.
Notes
- You can replaced 50 g vegetable oil with 35 g melted butter and 15 g
vegetable oil.
