Ingredients
Scale
- 150 g cake flour
- 2.5 ml baking soda (½ tsp)
- 2.5 ml citric acid (½ tsp)
- 1 tsp vanilla sugar
- 1 pinch salt
- 125 g cold-brewed Earl Grey tea
- 50 g oil
- 100 g lavender lemon sugar
- 1 egg (or flaxseed egg for vegan option)
- Optional: chopped hazelnuts, fresh lavender flowers
Instructions
- Preheat your oven to 175°C.
- Grease a silicone muffin pan with oil or baking spray and sprinkle sugar inside.
- In one bowl, mix the dry ingredients: flour, baking soda, citric acid, vanilla sugar, and salt.
- In another bowl, combine the wet ingredients: cold-brewed tea, oil, lavender sugar, and egg until smooth.
- Gently fold the wet mixture into the dry mixture until just combined.
- Spoon the batter into the muffin forms until two-thirds full and sprinkle optional toppings if desired.
- Bake for 17–20 minutes or until a toothpick comes out clean.
- Allow cooling in the pan for about 20 minutes before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Baking
Nutrition
- Serving Size: 1 muffin (60g)
- Calories: 200
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg