Earl Grey Tea Muffins

• 1 cup whole milk
• 3 tablespoons loose earl grey tea leaves or 6 earl grey tea bags
• 1 3/4 cups all-purpose flour
• 1/2 cup oat flour (i used whole wheat flour)
• 1/2 cup sugar
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 large egg, at room temp
• 6 tablespoons unsalted butter, melted and cooled
• 1/2 cup yogurt (regular or low-fat, but not nonfat)
• 1/4 cup honey

1. Heat the milk in over medium heat in a small saucepan until small bubbles form around the pan's rim- do not boil.
2. Remove from heat, stir in tea leaves or submerge the teabags in the warm milk. Cover and set aside for 45 minutes to steep.
3. Preheat oven to 400*F and prepare muffin pans.
4. Combine all-purpose flour, oat flour, sugar, baking soda, baking powder, and salt in a medium bowl until well mixed. Set aside.
5. In a large bowl, lightly beat the egg with a whisk, then whisk in the melted butter, yogurt, and honey until blended. If using loose tea, strain the milk into the bowl, using a fine-mesh strainer. If using tea bags, discard them, then pour the milk into the egg mixture. Stir well with a wooden spoon until smooth.
6. Add the flour mixture and stir until moistened.
7. Fill the prepared tins 3/4 full and bake for 25 minutes or until muffins are lightly brown, with rounded, cracked tops.
8. Cool the pan on a wire rack for 10 minutes, then remove the muffins and let them cool another 5 minutes.

milk, earl grey, allpurpose, flour, sugar, baking soda, baking powder, salt, egg, unsalted butter, yogurt, honey

Taken from www.food.com/recipe/earl-grey-tea-muffins-115162 (may not work)