LAPSANG SOUCHONG MUFFINS
COOKBOOK: Kenwood Chef Cookbook
It took me weeks and weeks to try and find lapsang souchong tea leaves to no avail. I instead substituted with vanilla chai and it was amazingly delicious! Vanilla chai leaves would be the closest next best thing and it did not disappoint at all! Im not even going to say these were delicious, they were out of this world!
Lapsang Soughing tea is very difficult to find and I know it’s actually banned in Europe due to the smokey characteristics which do not comply with the EU standards. The vanilla chai tea I used is a spicy tea which has a number of excellent health benefits. It reduces blood sugar levels, helps with digestion and weigh loss. The vanilla chai tea is origin is India unlike the Lapsang Souchong which originated in China.
These were delicious and worth making for the family to enjoy
100ml olive oil
375g self raising flour
1 teaspoon baking powder
1 tablespoon of either lapsang sourchong or vanilla chai leaves
Icing sugar for dusting
Heat the oven to 180C and lined baking tray or muffin tin with 12 muffin cases.
Attach the Kbeater on the processor, add the eggs, oil , sugar and milk and beat on medium. Add the self raising flour, baking powder and chai/ tea leaves.
Place a tablespoon in each case. Bake for 20mins until golden and risen. Allow it to cool down completely before dusting it with icing sugar.