If you like savory muffin, you should try this one with a slight Asian touch. The oolong in the muffin will make it more fragrant and lighter to eat! Yum!
Makes 12 standard muffins
- 2 boiling potatoes, peeled and cut into 1/4 inch (6mm) dice, about 2 cups (10oz /315 g)
- 2 cups (10oz/315 g) all-purpose (plain) flour
- 1 tablespoon sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground pepper
- 1 egg
- 3/4 cup (2 oz / 60ml) light olive oil
- 1 cup (8 oz / 250ml) milk
- 1/4 cup (1oz / 30g) crushed dried oolong tea leaves
- 1 tablespoons minced fresh parsley
- 1 tablespoons minced fresh chives
- Preheat oven to 350 ºF (180ºC / Gas 4). Grease or fit paper liners into 12 standard muffin cups.
- Cook potatoes in salted boiling water for 7-10 minutes, or until just tender. Drain and set aside.
- Sift flour, sugar, baking powder, salt and pepper into a large bowl. In a medium bowl, beat egg, oil, milk, oolong and herbs together until blended. Add to dry ingredients and stir until just combined; batter should be slightly lumpy.
- Gently fold in potatoes. Fill prepared muffin cups three-quarters full.
- Bake for 20-25 minutes, or until muffins are golden and a skewer inserted in of one comes out clean. Let cool in pan for 1-2 minutes, then transfer to wire racks.
- Serve warm or at room temperature.
Oolong Tea leaves can be purchased on Teas.com.au, visit us now!