Lemon Black Tea Muffins
After a long holiday, it feels like there’s a layer of fat wrapped around the intestines. This fresh and light little treat is perfect for post-holiday afternoon tea. Lemon and black tea are a match made in heaven, and incorporating them into a cake fills every bite with the essence of spring. Lay out a checkered tablecloth, brew some homemade milk tea, tune into the jazz channel on Douban Radio, and welcome the new year with ease and tranquility. This recipe yields only four cupcakes. If it’s not enough, feel free to adjust the quantities as needed!
Ingredients
Steps
Wash the lemon thoroughly, scrub the surface with fine salt. Take half, use a grater to shred the yellow peel into fine pieces, then marinate with 10g of granulated sugar for 30 minutes. Squeeze the juice from the pulp (about 15ml).
Soak the black tea bag in 50ml of hot water, then let it cool.
Preheat the oven to 170°C. Add 50g of granulated sugar to the egg and mix well.
Add the corn oil and mix.
Add the shredded lemon peel and lemon juice, and mix.
Add 30ml of brewed black tea. Tear open the tea bag and sprinkle half of the tea leaves into the egg mixture. Mix well.
Sift the low-gluten flour, baking powder, and baking soda into the egg mixture.
Mix until smooth and free of lumps.
Pour the batter into molds. Place in a preheated oven, middle rack, at 170°C, and bake for 30 minutes.