Monday, May 5, 2014

Earl Grey + Poppyseed Muffins

Hellohello, happy Cinco de Mayo! Contrary to popular belief, Cinco de Mayo is NOT Mexican Independence Day. It's the day of the Battle of Puebla, an unlikely victory for the Mexicans over the French army, which was considered the best army in the world at that time. Now you know, right? 

I've expressed this about St. Patrick's Day, but I often find it a little weird when people just adopt holidays for the sake of celebrating, without having any connection to the culture or notion of what it's about. It's different when you're making a concerted effort not to just engage in negative cultural appropriation. I'm all for becoming a more enlightened global citizen! 

So instead of being like this, I decided to make Earl Grey and poppyseed muffins this May 5th. I'm not a huge fan of drinking Earl Grey, but I really enjoy baking with it. It imparts a really nice, citrusy/floral fragrance to cakes and cookies and the like. Enjoy these not too sweet muffins with a glazing of marmalade. 

Earl Grey + Poppyseed Muffins
adapted slightly from raspberri cupcakes

3 Earl Grey Tea bags (or about 3 tsp loose tea leaves)
1 cup milk
1 stick butter
2 1/2 cups flour
1 Tbsp + 3/4 tsp baking powder 
3/4 tsp salt 
3/4 cup sugar
1 tbsp poppy seeds

2 eggs, lightly whisked
To glaze or serve: marmalade or apricot jam

Preheat oven to 180°C (350°F) and line a 12-hole muffin/cupcake tin with liners or folded squares of baking paper. Warm the milk and butter until it is nearly boiling in a small saucepan, then add tea bags set aside to infuse and cool. Place flour, baking powder, salt, sugar and poppy seeds in a large mixing bowl and stir to combine. Add milk mixture, butter and eggs and use a whisk to gently combine until smooth. Spoon mixture into the prepared tin and bake for 20ish minutes or until a skewer inserted into the center of a muffin comes out clean. Try your best not to over-bake them as it will dry them out. Glaze with marmalade if you so desire.

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