MUFFINS, BREADS & SCONES
APPLE PIE CHAI TEA SCONES
10 Tbsp butter
2 Tbsp Apple Pie Chai Herbal Tisane
2 cups all purpose flour
1 cup White Whole Wheat Flour
1 Tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup chopped apples
4 Tbsp sugar
½ cup vanilla yogurt
½ cup milk
½ cup confectioner’s sugar
1 Tbsp cream (or half and half)
½ tsp cinnamon
In a small saucepan melt the butter. When melted add the tea, cover, and steep 10 minutes. Strain out the tea into a measuring glass to equal ½ cup of tea infused butter. Freeze.
Preheat the oven to 500°F and lightly grease a baking sheet.
Blend the flours, soda, powder and salt in a large mixing bowl.
Remove the tea butter from the freezer and chop into small pieces. Add to the dry ingredients and mix with your fingers or a fork until the mix is crumbly.
Add the apples, sugar, yogurt and milk and mix for about 30 seconds. It may not look completely blended, but turn it out onto a floured surface and lightly knead a few times until the dough holds together. Split into 2 equal parts.
Pat each dough half into a round circle (6-7” across), shaping with your hands. Cut the dough into 6 pieces and place on the baking sheet. Reduce the heat to 450°F and bake for approximately 15 minutes, until golden brown.
Remove from the oven and cool on a rack.
Make the Drizzle:
Blend all the drizzle ingredients and pour over cooled scones. Allow to harden for a few minutes then enjoy with your favorite cup of tea!
If there are any leftovers, wrap tightly and keep at room temperature or freeze for future enjoyment!
Makes 12 scones.
S&V STRAWBERRY CUPCAKE TEA CUPCAKES
6 tsp. Simpson & Vail Strawberry Cupcake Tea
1-1/3 cup boiling water
1 white cake mix
1/3 cup vegetable oil
Fresh sliced strawberries, optional
Brew tea in boiling water for 3-4 minutes using a tea strainer or tea filter. If you don't have a strainer or filter, carefully strain out tea leaves after brewing the tea. Preheat oven to 350 degrees. Line 24 muffin cups with paper liners. In large bowl beat, on low speed, cake mix, brewed tea, oil & eggs until moistened and then beat on medium speed for two minutes. Pour batter into lined muffin cups. Bake for about 20 minutes or until toothpick inserted in center comes out clean. Cool. OPTIONAL: Sprinkle with powdered sugar and/or garnish with sliced strawberries. Enjoy!!!
Recipe sent to us from Camela Gertner
BANANA NUT BREAD with COZY COMFORT TEA
A delicious tea bread made with tea! Nothing says cozy more than this tea and the aroma of baking sweet breads. This bread is lovely and even lovelier when enjoyed with a cup of Simpson & Vail's Cozy Comfort tea :)
1 1/2 cup flour
1/2 cup whole wheat flour
1 Tbsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup (4 oz) Cozy Comfort tea butter*
1/2 cup brown sugar, firmly packed
1/3 cup honey
1 1/4 cup mashed ripe bananas (3-4 medium)
1 cup walnuts, chopped
*Cozy Comfort Tea Butter
5 oz butter
2 tsp Cozy Comfort tea
Melt the butter in a saucepan on the stove over medium heat. Add the Cozy Comfort tea and let steep for 10 minutes. Strain out the tea and measure the tea butter to make sure there is 4oz. Chill until slightly solid.
Grease and flour a 9x5x3" loaf pan (I used small mini loaf pans). Preheat the oven to 350.
In a mixing bowl beat the butter and brown sugar until combined then add the eggs. When blended, add in the honey and mix.
In a separate bowl combine the flours, powder, soda and salt.
Alternate the mashed banana and flour mixture into the egg/sugar/butter mixture. Stir the walnuts in to the batter and pour into the prepared pan.
Bake for 45 minutes until a wooden pick inserted in the center comes out clean. Cool on a wire rack.
BLUBERRY GINGERBREAD TEA MUFFINS
1 1/2 tsp Gingerbread Tea
1 cup water
1 cup sugar
1/2 cup molasses
1/2 cup oil (canola, sunflower…)
2 1/2 cups flour
1 1/4 tsp baking soda
1 tsp salt
1/2 tsp cloves
1/2 tsp cinnamon
1/2 tsp ginger
2 cups blueberries (fresh or frozen)
Preheat oven to 350 and grease/line muffin tins.
Boil water and steep the tea for 4 minutes. Strain and set aside.
In a mixing bowl beat the eggs then add sugar, molasses and oil. Beat until blended. In a separate bowl combine the flour, salt, soda and spices. Slowly add the flour mix to the eggs mixture and mix until blended. Add the brewed tea. Fold in the blueberries. Pour batter 2/3 full in the muffin tray and bake for 30 minutes, until a toothpick comes out clean.
These muffins are very moist and delicious. Try them with a cup of S&V tea!
PUMPKIN CHAI TEA BREAD
Enjoy teatime with the Fall tastes of pumpkin and spices. Delicious!
1 cup canola oil
Preheat oven to 350. Grease 2 9x5 loaf pans.
Boil the water and pour over the chai tea. Steep for 3 minutes and then strain and cool.
In a large bowl, whisk together the oil, sugar, eggs, pumpkin puree and brewed tea.
Add the flour, powder, soda, salt, nutmeg and vanilla and stir until just blended. Stir in the walnuts and chocolate chips and pour the batter into the prepared pans. Bake for 60-75 minutes until a knife inserted in the center comes out clean. Remove from the oven and cool on a rack.
(recipe adapted from King Arthur Flour company)
BANANA TEA BREAD
1 cup granulated sugar
Preheat the oven to 325 degrees F. Butter a 9 x 5 x 3 inch loaf pan.
Cream the sugar and butter in a large mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition.
In a small bowl, mash the bananas with a fork and mix in the vanilla extract, milk, cinnamon and nutmeg. In another bowl, mix together the flour, ground tea leaves, baking powder, baking soda and salt.
Add the banana mixture to the creamed mixture and stir until combined. Stir in the dry ingredients, mixing just until blended (do not over mix). Fold in the nuts.
Pour batter into prepared pan and bake 60-70 minutes or until a toothpick inserted in the center comes out clean. Set aside to cool on a rack for 15 minutes. Remove bread from pan, invert onto rack and cool completely before slicing.
1 ¼ cups all-purpose flour
Preheat the oven to 425°. Grease a 9” square baking pan.
In a medium mixing bowl, combine the flour, cornmeal, sugar, baking powder, salt and green tea. (The green tea can be ground using a clean (unscented) spice mill, food processor or mortar and pestle). Add the milk, eggs and melted butter, and beat until just blended (do not over mix). Pour in prepared pan and bake for 20-25 minutes until done.