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24 regular size muffins or 11 large muffins
Not only are these Cranberry Oatmeal Orange and Spice Tea Muffins visually appealing but they are full of the flavors of Fall. Made with aromatic brewed Orange and Spice Bigelow Tea. Take a deep breath in of the spicy deliciousness this tea has to offer.
Submitted by Sheryl
2 cups old fashioned oats
1/2 cups brewed Bigelow Orange and Spice Herbal Tea (two bags)
1 3/4 cups milk
zest from one orange
1 cup fresh or frozen cranberries, sliced
2/3 cup granulated sugar + 1 tablespoon, divided
2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 large eggs, slightly beaten
1/2 cup vegetable oil
3 ounce cream cheese, softened
2 tablespoons butter, softened
1 teaspoon vanilla extract
1 1/4 cups confectioners' sugar
5 to 6 tablespoons brewed Bigelow Orange and Spice Herbal Tea (1 tea bag)
Preheat oven to 375 degrees.
Line muffin pans with 24 cupcake liners OR 11 2 3/4-inch x 2-inch cupcake molds.
In a medium bowl add the oats, brewed tea, milk and orange zest.
Stir to combine and set aside for 20 minutes.
Place sliced cranberries in a small bowl, sprinkle 1 tablespoon sugar over cranberries and set aside.
In a large bowl whisk together the sugar, flour, baking powder, baking soda and salt.
Add the eggs and oil to the oatmeal mixture; stir to combine.
Add the oatmeal mixture to the flour mixture; stir until combined.
Fold in cranberries.
Scoop into prepared muffin pans.
TIP: For regular size muffins use an ice cream scoop. For the larger size cupcake molds use 2 ice cream scoops.
Bake regular size 20 to 25 minutes AND large 30 to 35 minutes.
Cool on rack.
Cream together the cream cheese and butter.
Mix in vanilla.
Blend in the sugar.
Add the tea 1 tablespoon at a time until it reaches a drizzle consistency.
Use a large spoon and drizzle over muffins.
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