Tuesday, September 30, 2014

Caramel Apple Crunch Muffins-Bigelow Tea

Now that fall has set in, a steaming, aromatic cup of tea, that you can wrap your hands around, brings classic comfort. Whether it is after a football game, reading a good book, or visiting with friends tea is a long standing ritual.
The Bigelow Tea company are family tea blenders since 1945.
Along with their original tea, Constant Comment, they have a variety of black, green, and herbal teas.
They also have seasonal favorites like Pumpkin Spice and Apple Cider.
This muffin recipe is from their website, and sounds like a great start to a fall morning.

Caramel Apple Crunch Muffins-Bigelow Tea
6 Bigelow Vanilla Caramel tea bags
1 cup boiling water
1 3/4 all purpose flour (I used gluten free)
1/2 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg, freshly grated
1 cup tart apple, peeled and grated
1/2 cup butter, melted
1 egg, beaten
1/2 cup apple sauce or apple butter
brown sugar, for topping, if desired

Preheat oven to 375F.
Grease or line muffin cups with liners.

Place 6 tea bags in heat proof measuring cup, and add 1 cup of boiling water.
Allow to steep for 3 minutes, remove tea bags and let tea cool.
In a large bowl, combine flour, sugar, baking powder, salt, and nutmeg.
Stir in grated apple. Set aside.
In another bowl mix butter, egg, apple butter, and tea together.
Add wet ingredients to dry ingredients, mix until just combined.
Spoon into muffin cups, about 3/4 full.
Sprinkle with brown sugar, if desired.

Bake for 20-22 minutes. Remove from oven and allow to cool for a few minutes before removing from cups.

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