by Tea Master DANIELA CUBELIC
Brighten your day with this cheery muffin, made with our HAPPY tea—an uplifting, stress-trelieving blend of sunny, zesty citrus notes along with green & white tea. Start your day on a happy note, with this muffin accompanied by a cup of HAPPY tea. It also makes a great snack whenever you need a pick-me-up.
In addition to the joyful botanicals found in HAPPY tea, there are two ingredients I use in this recipe that are traditional remedies for calm & are associated with anti-anxiety effects—orange flower water & poppy seeds. They also happen to create a very tasty muffin!
Orange flower water adds a compelling citrus-floral note that is divine. You can purchase it in the import section of many grocery stores or at shops that specialize in Middle Eastern or southern European & Mediterranean cuisine. If you don’t have orange flower water handy, it can be replaced in the recipe with orange juice. As an added option, I would then also include 1-2 teaspoons of any orange liqueur such as Cointreau or Triple Sec.
Want more happiness? From ancient times, certain plant extracts were used topically as well as for diffusion into the air by many ancient civilizations for their uplifting properties. In the modern day, this concept has become known as aromatherapy. You'll find essential oils associated with mood boosting benefits in our Happy Roll-on (which can be applied to pulse points & temples) as well as in our Happy aromatherapy diffuser blend, which is designed so you can scent a room with them. They both have a bright, refreshing, citrusy scent that brightens & lightens.
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Get inspired with more tips, techniques & recipes - watch & learn directly from Tea Master Daniela Cubelic in this captivating VIDEO SERIES.
Learn how to make chai tea soup, tea hot chocolates, mulled cider teas, tea infused oatmeal, ice cream tea floats, tea lemonades, iced teas & more. You’ll also discover fascinating facts & info about the health benefits of tea, tea history & secrets for tea brewing.
dairy-free, gluten-free & vegan
makes 12 medium-sized muffinsINGREDIENTS
2 tablespoons HAPPY tea
½ cup boiling water
¾ cup plus 1 tablespoon unsweetened oat milk (or other non-dairy milk)
1 tablespoon apple cider vinegar
½ cup neutral vegetable oil such as sunflower, grapeseed, canola, etc.
1½ cups cane sugar
zest of 1 large orange
2 teaspoons orange blossom water
2 cups, less ⅛ cup gluten-free 1-to-1 baking flour (or use your favourite flour)
1 teaspoon salt
2½ teaspoons baking powder
1 teaspoon baking soda
2 tablespoons poppy seeds
- Preheat oven to 350° F & grease a medium-sized muffin tin with whichever oil you are using in the muffins.
- Bring ½ cup of water to a full rolling boil & steep tea for 20 minutes. Strain into a heatproof container & place in fridge to cool down while you prepare other ingredients.
- Combine oat milk & vinegar in a medium bowl & whisk to combine. Allow mixture to sit for a few minutes to lightly curdle. Then add oil, sugar, orange zest & orange blossom water. Measure ⅓ cup plus 1 tablespoon of your HAPPY tea concentrate into the bowl & whisk all ingredients to combine.
- In a large mixing bowl, sift together flour, salt, baking powder & baking soda. Pour in wet ingredients & whisk together until just combined. You should have a smooth batter that has the consistency of a thick milk shake. If your batter feels too thick, you can add a small splash of tea concentrate or oat milk. Add poppy seeds & mix until just combined.
- Using a measuring cup or ladle, pour even amounts of batter into prepared muffin tin. The cups will be about ¾ full.
- Place muffin tin into oven & bake for 15 minutes. Check on the muffins at this point by inserting a toothpick into the centre. When it comes out clean, they are ready. Another way to check your muffins is to lightly poke the top: if it bounces back, then your muffins are done, if your finger leaves an indent, they need more time. If your oven tends to run hot, they may be done. Otherwise, bake for another 3–5 minutes.
- Allow muffins to cool for 5 minutes in the tin & then remove from tin & leave to cool on a wire rack or paper towel.