Steph from is a Sydney-based engineer / blogger who loves baking and photographing crazy cakes, macarons and other sweet treats in her spare time. This Earl Grey and poppyseed muffin recipe is really easy and the muffins are perfect for cooler weather.

Ingredients (Makes 12 muffins):

- 4 Earl Grey tea bags (or about 4 tsp loose tea leaves)
- 250ml (1 cup) milk ? 375g self-raising flour
- 155g caster sugar
- 1 tbsp poppy seeds
- 125g butter, melted
- 2 eggs, lightly whisked
- To glaze or serve: marmalade or apricot jam

1) Preheat oven to 180∞C (175∞C fan-forced) and line a 12-hole muffin/cupcake tin with paper liners or folded squares of baking paper. 

2) Warm the milk until it is nearly boiling in a small saucepan, remove from the heat and then add tea bags. Set aside to infuse and cool while you prepare the other ingredients. 

3) Place sifted flour, caster sugar and poppyseeds in a large mixing bowl and stir to combine. Add milk mixture (tea bags removed), butter and eggs, and use a whisk to gently combine until smooth. 

4) Spoon mixture into the prepared tin, filling each paper until it is nearly full, and bake for 20 to 25 minutes or until a skewer inserted into the centre of a muffin comes out clean.

5) Remove muffins from the oven, cool in pan for five minutes and then carefully remove and cool on a wire rack. 

6) While the muffins are still warm, place marmalade or apricot jam (about 1/2 cup) in a small saucepan and stir over low heat until runny.

7) Brush the tops of each muffin with marmalade or jam. Alternatively, you can serve the muffins with marmalade on the side. These delicious treats are best served warm with tea. They can be stored in an airtight container at room temperature for two to three days.

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