The oat flour gives these tea infused muffins a slightly chewy texture. If you’re like me and don’t really use a lot of oat flour, look for a well stocked grocery store that sells it (and other ingredients you only use occasionally) in bulk. That way you’re less likely to find a partially used and expired bag of the stuff in the back of a cupboard one day.
Sun Oven Tea Infused Muffins
1 cup whole milk
6 Earl Grey tea bags
1 3/4 cups all-purpose flour
1/2 cup oat flour
1/2 cup sugar
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 large egg, at room temperature
6 tablespoons unsalted butter, melted and cooled
1/2 cup whole milk plain yogurt
1/4 cup honey
Set Global Sun Oven out to preheat. Spray the indentations of 2 6-cup muffin pans with cooking spray or arrange silicone baking cups in 2 rimmed baking pans.
Heat the milk in a small pan over medium heat until small bubbles start to form around the rim. Do not boil. Remove from heat and submerge the teabags in the warm milk. Cover and let steep for 45 minutes.
Whisk the all-purpose flour, oat flour, sugar, baking soda, baking powder, and salt in a medium bowl until well combined. Set aside.
Lightly beat the eggs with a whisk in a large bowl. Whisk in the melted butter, yogurt, and honey until well blended. Remove and discard the teabags from the milk. Pour the milk into the egg mixture. Stir with a wooden spoon until smooth, then stir in the flour mixture until moistened.
Fill the prepared tins three-quarters full. Bake any excess batter in a second batch. Using a rack to separate them, cross-stack the tins and bake in Sun Oven until lightly browned, 40 to 50 minutes. A toothpick inserted into the center of a muffin should come out almost clean. The top tin may bake slightly faster than the bottom one.
Makes 12 to 16 muffins.