Fire up the oven for the perfect Autumn Fire companion; our easy orange & almond tea muffin recipe goes great with our award winning tea favourite Autumn Fire.
Ingredients
- 4 Tbs (200g) Unsalted Butter cut in pieces, for brown butter
- 1 Tbs Unsalted Butter melted, for preparing the pan
- 3/4 C (180g) Egg Whites room temperature, about 6 eggs
- 1 C (115g) Almond Flour
- 1/3 C + 2 Tbs (75g) All Purpose Flour
- 3/4 C + 1 Tbs (110g) Powder Sugar
- 2 tsp Orange Zest
- 1 Vanilla Bean seeds scraped, or 1 tsp vanilla extract
— How to Brown the Butter —
In a medium sauce pot, add 14 Tbs of butter and heat on medium-low. Occasionally stir the pan to melt the butter.
Cook on medium-low for about 6-7 minutes. Notice it will start to bubble. Stir again.
The solids of the butter will begin to sink to the bottom and brown.
The mixture will be ready when the butter and solids are a golden brown.
Make sure that the mixture doesn’t burn, so adjust the heat as needed.
Quickly remove the brown butter from the heat and pour it into a heatproof container ( as you want to stop the cooking process) – include all the brown solid (nutty/tasty) bits.
Preheat oven to 200C (400F) and set rack to centre of oven.
— Prepare the Pan —
In a muffin pan, using a pastry brush, brush the the entire cup and top rim with melted butter.
Pop the pan in the fridge so the butter firms up.
This will make it easier to remove the muffins. If you need to bake in two batches, the remaining batter can rest on the counter.
Allow the baking pan to cool before preparing it for the next batch.
— Make the Cake Batter —
In a large mixing bowl, sift the powder sugar, almond and all purpose flour.
Whisk in the egg whites until the batter comes together and there are no dry patches.
Add the cooled brown butter, orange zest and vanilla beans or extract.
Whisk until the batter comes together.
Scoop the muffin batter using a heaped tablespoon (1 1/4 Tbs) to portion each tea muffin.
Mix the recipe up a bit by insertering a small chunk piece of chocolate into centre of each, pressing about halfway into batter to cover. Or a sprinkle of pistachios and/or leave plain.
Bake the muffin tea cakes at 200C (400F) for 5 minutes, then reduce the heat to 190C (375F) and bake for an additional 8-9 minutes, until lightly golden and a toothpick inserted in the centre of a cake comes clean.
Cool for 10 minutes on a cooling rack, then remove the muffins from the pan. If they need a little nudge, gently slide a pairing knife between the cake and the pan.
Cool completely before storing them at room temperature in a lidded container.
Autumn Fire Tea
You can buy our Autumn Fire tea here at Leaf Tea Shop.
Whats in it?
Keemun black tea leaves, cloves, almonds, cinnamon, rose petals, orange peel
How does it taste?
Warming, smooth, spiced
Our top tip
Use hot milk instead of water for a delicious tea latte
