Earl Grey Tea Muffins - cooking recipe

Ingredients

1 cup whole milk
3 tablespoons loose earl grey tea leaves or 6 earl grey tea bags
1 3/4 cups all-purpose flour
1/2 cup oat flour (i used whole wheat flour)
1/2 cup sugar
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 large egg, at room temp
6 tablespoons unsalted butter, melted and cooled
1/2 cup yogurt (regular or low-fat, but not nonfat)
1/4 cup honey

Preparation

Heat the milk in over medium heat in a small saucepan until small bubbles form around the pan's rim- do not boil.
Remove from heat, stir in tea leaves or submerge the teabags in the warm milk. Cover and set aside for 45 minutes to steep.
Preheat oven to 400*F and prepare muffin pans.
Combine all-purpose flour, oat flour, sugar, baking soda, baking powder, and salt in a medium bowl until well mixed. Set aside.
In a large bowl, lightly beat the egg with a whisk, then whisk in the melted butter, yogurt, and honey until blended. If using loose tea, strain the milk into the bowl, using a fine-mesh strainer. If using tea bags, discard them, then pour the milk into the egg mixture. Stir well with a wooden spoon until smooth.
Add the flour mixture and stir until moistened.
Fill the prepared tins 3/4 full and bake for 25 minutes or until muffins are lightly brown, with rounded, cracked tops.
Cool the pan on a wire rack for 10 minutes, then remove the muffins and let them cool another 5 minutes.