By the time the muffins have risen, the raisins have drunk their fill of hot tea; Dammann Frères’ Organic Breakfast Tea Bags, a full-bodied black tea from the slopes of Rukéri in Rwanda, bring fine woody notes to the breakfast table.
Makes 12 · 25 min + 20 min baking
- Steep 3 Organic Breakfast tea bags in 3/4 cup (180 ml) of water at 194°F (90°C) for 5 minutes, remove them and pour the hot tea over 3/4 cup (110 g) of raisins; let soak for 15 minutes.
- In a bowl, mix 2 cups (250 g) of flour, 1/2 cup (100 g) of brown sugar, 2 tsp of baking powder and 1 tsp of ground cinnamon.
- In another bowl, whisk 1 egg with 1/3 cup (80 ml) of neutral oil, then add the raisins with their tea.
- Stir the wet ingredients into the dry ones just until combined and divide among 12 lined muffin cups.
- Bake at 375°F (190°C) for about 20 minutes, until a toothpick inserted in the center comes out clean.
The star of this recipe: Organic Breakfast Tea Bags, by Dammann Frères.
