We came across this recipe recently that sounded pretty tasty and with the use of Steeped Tea jams would be even more special! The original recipe calls for raspberry jam, but why not make it more decadent with one of our very elegant jams - Strawberry Rhubarb, Bumbleberry, Cinnamon Pear or the newest flavour Carrot Cake (grated carrots, raisins, pear, pineapple and cinnamon - scrumptious!)
Jammy Cream Tea Muffins
1 c vegetable oil
3/4 c plain yogurt
2 eggs
2 tsp finely grated lemon zest
2 tsp vanilla
3 c all purpose flour
1 1/4 c granulated sugar
4 tsp baking powder
1/2 tsp salt
coarse sugar (optional)
2/3 c marscapone
1/2 c your favourite Steeped Tea jam
Preheat oven to 375 F. Line 18 muffin cups with paper liners. Whisk together oilk, yogurt, eggs, lemon rind and vanilla. In a separate bowl, stir together flour, sugar, baking powder and salt. Make well in dry ingredients, pour in oil mixture and mix just until dry ingredients are moistened. Divide batter among prepared cups. Sprinkle coarse sugar, if using, over batter. Bake for 20 minutes or until muffins spring back when lightly touched. Let cool in pan for 15 minutes, then transfer to rack and cool completely.
Prior to serving, remove paper and slice tops off each muffin. Spread with an equal amount of marscapone and a dollop of jam. Replace tops. Place on a pretty serving platter and serve with your favourite Steeped Tea!
