Full of warmth and spice, these will be perfect to enjoy on Christmas morning as a part of your Christmas morning breakfast or take a couple to enjoy while the family is unwrapping presents.
Ingredients
1 cup of milk
3 tbs Earl Grey, loose leaf
1 cup granulated sugar
¼ cup butter, room temp
2 large eggs
¼ cup vegetable oil
1 tsp vanilla extract
1 ⅓ cups of flour
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
Instructions
Warm the milk until boiling on the stove or in a microwave. Place the tea in the warm milk and set it aside to cool.
In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time. Beat in the vegetable oil and vanilla. Gradually add in the cake flour, baking powder, baking soda, and salt. Stir in the cooled tea milk, with the loose tea leaves as well.
Preheat oven to 350 degrees F. Line a muffin tin with cupcake liners. Fill the muffin tins until about ¾ of the way up. Place in the oven and bake for 15-20 minutes or until a toothpick comes out clean. Allow the muffins to cool for 10 minutes. Dust with powdered sugar before serving.
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