A few weeks ago, I picked up some peach-ginger tea at an interesting little spice store in Sayville. We were on our way to Fire Island, but had some time to kill before the ferry came, so we stopped in town to get some coffee (for us) and some treats (for the kids) and when I spotted the gourmet store next to it, I couldn’t resist. I’ve had it in my mind to bake with that tea for the last few weeks, but I couldn’t decide exactly how. And then I remembered my Lemon-Ginger Tea Muffins, and thought I could use that as my base.
I melted the butter, and zested and juiced one lemon, so I’d have everything on hand. Then I turned my attention to the dry ingredients.
I combined whole wheat white flour with toasted wheat germ, brown sugar, baking soda, baking powder and salt.
I whisked that together, then emptied three peach-ginger teabags out into it, and whisked again.
Next, I moved to the stand mixer. I used low fat Fage Greek yogurt, and combined that with the melted butter, vanilla bean paste, egg, lemon zest, and lemon juice. I beat it together at low speed initially, then increased to medium.
I started mixing in the dry ingredients, dividing it up on on the fly in three batches. I beat on low speed, stopping as soon as the flour was incorporated, then did the last bit by hand.
Oh, and then as I was about to scoop it into muffin cups, I did my final double-check of the ingredients list, and realized I’d left out the vanilla. D’OH! I measured out some vanilla bean paste and mixed it as thoroughly as I could without overdoing it. Once that was done, I scooped the batter into muffin cups. It was a thick batter, so it was more like scraping than scooping.
I baked for 17 minutes, checking after the first 15. They came out smelling good, sweet but not too fruity.
I let them sit in the pan for five minutes, then moved them to a wire rack.
I tasted one and I thought it was okay, but it was the next day when these muffins achieved their greatness, and their true nature shone. Fluffy texture, and lovely, subtle unusual flavors. The peach-ginger tea and the lemon combined beautifully to create something really unique. You can really taste the peach, the ginger, the lemon, and it’s all balanced out with the vanilla and brown sugar to keep it sweet. I’m so happy with these! They’re delicious.
LEMON GINGER TEA MUFFINS RECIPE (original)
My adaptation: Peach Ginger Tea Muffins with Lemon (adapted from Knead to Cook)
2/3 + 3/4 cup whole wheat white flour
1/3 cup toasted wheat germ
1/2 cup light brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
3 tea bags of peach ginger tea (or any flavor you find interesting)
1 cup plain low fat Greek yogurt
1/4 cup unsalted butter, melted
2 teaspoons vanilla bean paste
zest of one lemon
juice of one lemon
1 large egg, room temperature
Heat oven to 400 degrees, you’ll reduce the temperature later. Grease, spray, or line a 12-cup muffin tin.
Melt the butter so it has time to cool, and zest & juice the lemon.
In a large bowl, whisk together the flour, wheat germ, brown sugar, baking soda, baking powder, and salt. Add the contents of the teabags and whisk again until well mixed.
In a stand mixer, beat together the Greek yogurt, butter, vanilla, egg, lemon zest, and lemon juice until well combined.
In thirds, pour in the flour mixture and beat on low speed, just until incorporated. Finish by hand to avoid overmixing. The batter will be quite thick.
Spoon (or scrape) the batter into muffin cups, and smooth the tops with a knife or offset spatula.
Place the tray in the oven and reduce the temperature to 375 degrees. Bake for 15-20 minutes. Let cool in the pan for another five minutes, then move to a wire rack.
(I’ve also made them with orange instead of lemon and they turned out great!)