Tea Muffins
Delicious tea muffins with a hearty bran and raisin flavor, lightly spiced with cinnamon. Perfect for breakfast or snack, appealing to those seeking wholesome, slightly sweet treats.
Ingredients
Instructions
- Stir together flour, salt, baking powder, and cinnamon, then add bran flakes.
- Beat the egg and add water, Sweet 'N Low, and salad oil. Stir into dry ingredients, mixing as little as possible.
- Add raisins to the batter.
- Line muffin pans with paper liners and divide the batter evenly into 12 muffin cups.
- Bake at 400°F (200°C) for 25 minutes.
Tips & Substitutions
For a lighter texture, try substituting half of the all-purpose flour with whole wheat flour. If you prefer a bit more sweetness, you can increase the amount of Sweet 'N Low or use honey instead. Adding a pinch of nutmeg can enhance the flavor profile. Make sure not to overmix the batter to keep the muffins fluffy.
Serving Suggestions
These tea muffins are perfect for breakfast or as a snack. Serve them warm with a smear of butter or cream cheese. They pair beautifully with a cup of tea or coffee, making them a great addition to a brunch spread. Consider serving alongside fresh fruit or yogurt for a balanced meal.
Storage & Reheating
Store leftover tea muffins in an airtight container at room temperature for up to three days. For longer storage, freeze them in a zip-top bag, separating each muffin with parchment paper to prevent sticking. Reheat in the oven at 350°F (175°C) for about 10 minutes or until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Tea Muffins contains roughly 229 calories, with 5g protein, 43g carbohydrates, and 5g fat. It is an excellent source of vitamin C (27% of the Daily Value), and a good source of iron.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh fruit instead of raisins?
Yes, you can substitute fresh fruit like blueberries or chopped apples for the raisins. Just be mindful that the moisture content may vary, so adjust the water slightly if needed to maintain the batter consistency.
How can I make these muffins gluten-free?
To make gluten-free tea muffins, replace all-purpose flour with a gluten-free flour blend. Ensure that your baking powder is also gluten-free. The texture may vary, so you might want to add an extra egg or a bit of xanthan gum to help bind the ingredients.
What can I add for extra flavor?
For extra flavor, consider adding chopped nuts, such as walnuts or pecans, or a teaspoon of vanilla extract to the wet ingredients. You could also incorporate zests like lemon or orange for a citrusy twist that complements the muffins well.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).