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

 

Directions

1. Preheat oven to 350 ºF (180ºC / Gas 4). Grease or fit paper liners into 12 standard muffin cups.
2. Cook potatoes in salted boiling water for 7-10 minutes, or until just tender. Drain and set aside.
3. 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.
4. Gently fold in potatoes. Fill prepared muffin cups three-quarters full.
5. 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.
6. Serve warm or at room temperature.

 

Oolong Tea leaves can be purchased on Teas.com.au, visit us now!