No photos today because my co-workers ate all of them.
(The muffins, not the photos. There are no photos.)
For tea, I used some Chinese black tea my wife bought. My thoughts on tea are a potential post unto themselves, and I'll save them for another time.
You might seek to cut a corner by using bottled iced tea, in which case I'd recommend an unsweetened variety -- there's a whole lot of sugar in this recipe as-is. With plain tea the flavors came out nicely balanced, but with sweet tea I think they might wind up way too sweet.
Mint Tea Muffins
- 8 ounces tea, chilled or at room temperature
- 2 large eggs
- 8 ounces flour
- 4 ounces sugar
- 1 stick of butter, melted
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 loosely packed cup mint leaves
Preheat the oven to 350.
Combine the flour, sugar, salt and baking soda.
Beat the eggs into the tea until thoroughly combined and whisk in the butter. Whisk in the dry ingredients to form a batter.
Finely chop the mint (you don't have to be super anal about it, but you don't want pieces too big) and stir into the batter.
Pour the batter into a greased muffin tin (it'll make about a dozen muffins) and bake for 30 minutes. To test if they are done, plunge a toothpick or skewer into the center and remove. If it comes out clean, they're done.