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An easy muffin recipe made with Bigelow Pomegranate Pizzazz Herbal tea - a perfect winter breakfast.
12 Bigelow Pomegranate Pizzazz Herbal Tea Bags
2 cups (500mL) boiling water
3 cups (750mL) all-purpose flour
1 cup (250mL) sugar
1½ tablespoons (22.5mL) baking powder
¾ teaspoon (3.5mL) salt
¾ cup of vegetable oil
3 large eggs
1½ cup cooled Pomegranate tea from above (reserve 6 tablespoons (90mL) for icing
2 cups (500mL) icing sugar
5-6 tablespoons (75-90mL) of remaining Pomegranate tea
Add 1 tablespoon at a time to make a stiff icing
Make tea by steeping tea bags in the boiling water for 10 minutes.
Set aside to cool. Preheat oven to 400ºF (200ºC).
Line muffin pans with muffin paper liners (total of 12) and spray top of muffin pan with cooking spray.
Combine flour, sugar, baking powder and salt in large mixing bowl.
Whisk together oil, eggs and reserved tea in separate bowl until combined.
Add the egg mixture to the flour mixture and stir until the dry ingredients are moist and blended.
Do not over mix.
Scoop the muffin mixture into prepared muffin pan filling to the top of each muffin cup.
Bake 12-15 minutes or until light golden brown or when a toothpick comes out clean.
Remove from oven and cool for 5 minutes.
Turn out the muffins and glaze.
Make the glaze by combining icing sugar and 5-6 tablespoons (75-90mL) tea.
Ice the muffins with glaze.
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