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Categories:
flour masa harina sugar baking soda baking powder cinnamon earl grey tea blend almond milk eggs extra-virgin olive oil orange zest freshly squeezed orange juice marmalade water orange
Viewed: 35 - Published at: 2 years agoIngredients
- 1 1/4 cups all-purpose flour
- 3/4 cup masa harina
- 1 1/2 cups granulated sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 4 teaspoons earl grey tea blend
- 1 1/4 cups almond milk
- 3 eggs
- 1 1/3 cups extra-virgin olive oil
- 1 1/2 tablespoons grated orange zest
- 1/4 cup freshly squeezed orange juice
- 1/8 cup marmalade
- 1/8 cup water
- 1 blood orange (optional)
Method
- Pre-heat oven to 350 degrees Fahrenheit. Grease two muffin pans.
- In a small pot, bring almond milk to a simmer over low-medium heat, and add the earl grey tea blend. Allow to steep for 3-4 minutes, stirring occasionally, and remove from heat. Set aside to cool.
- In a bowl, mix together the flour, masa harina, sugar, baking powder, baking soda, and cinnamon.
- In a separate bowl, whisk together the eggs, olive oil, orange juice and zest, marmalade, and water. Strain the cooled milk-tea mixture into the bowl and stir to combine.
- Combine the wet and dry ingredients into one bowl, folding until just combined. The batter will be a little lumpy; that's okay.
- Pour batter into greased muffin pans and garnish with thin slices of blood orange if you're feeling it. Bake for 18-20 minutes. Allow to cool before trying to remove from tins--the muffins will be delicate, so be gentle!
