When I discovered Numi Mate-Lemon Myrtle tea I was an instant fan. It has a sweet lemon flavor that is lemony but not pure lemon. There is a complexity from the lemon myrtle and mate combination that is awesome.

So, it really was only a matter of time until I created a blueberry muffin with it, wasn’t it? I mean it was just waiting for me.

These were so good. The tea added a nice underlying flavor, and the lemon was subtle rather than tangy. The crumb is moist and tender thanks to a bit of sour cream, but if you don’t do dairy you can leave that out.

The glaze is basic butter, confectioners, and tea with a squeeze of lemon. It added a nice finish to both the look and the flavor of the muffins.

If you are using frozen blueberries you can just add them straight from the freezer. You don’t want to thaw first because they will be so juicy that it will throw your liquid measurement off and your muffins will be soggy.

Mate-Lemon Myrtle Muffins with Blueberries

• 2 packets of Numi Mate Lemon tea
• 3/4 cup simmering water
• 2 cups flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• Zest from one lemon
• 2/3 cup sugar
• 2 eggs, beaten
• 1/2 cup unsalted butter melted and cooled slightly
• 2 tbs sour cream
• 1 cup blueberries

1. Preheat oven to 400F
2. Steep both tea bags in the water for 3 minutes. Remove teabags and allow tea to cool.
3. Mix dry ingredients together in a large bowl
4. Whisk remaining ingredients except blueberries together in another bowl.
5. Fold in the wet mixture to the dry
6. Stir in blueberries
7. Scoop into muffin cups and bake for 25 minutes, or until tops are golden and muffins test done.

Makes 12 muffins

Glaze:

• 1 cup confectioners
• 1/4 cup unsalted butter, melted
• 2 tablespoons Numi Mate Lemon tea
• Juice of half a lemon

1. Mix together until smooth
2. Spread over hot muffins

Post from: Baking Delights

The cake. It wasn't so difficult.

I didn’t want just “a cake” beneath all of that cool decor, though.

I decided to do alternating layers of cake, green tea butter cream, and cherry buttercream. Since it was 100 degrees I chose to use Crisco and confectioner’s sugar to be sure the cake held. Then I forgot to get pictures of the inside. Kelly at Evil Shenanigans took pictures of the pitiful leftover cake I brought to her house after the shower.

I used Numi Mate` Lemon for the green tea flavor. It is an organic blend of Yerba Mate, Chun Mee green tea, and Lemon Myrtle. The flavor was bright and complex and added the perfect touch to the cake. It was a big hit, everyone loved it. Imagine if I had made it with real, European style buttercream?

Anyway, this is great with almond, would be incredible on a citrus cake, or even a carrot cake.

Green Tea Buttercream

• Three teabags of Numi Mate Lemon Green tea
• 1/4 cup water-brought just to the boil
• 1 teaspoon fresh lemon rind, grated
• 1 cup white Crisco
• 4 cups confectioners
• 1 tsp clear vanilla
• Pinch of salt
• Green food coloring if desired

1. Steep tea in the water for three minutes. Remove bags.
2. Allow tea to cool completely.
3. Mix Crisco with salt and confectioner’s at low speed. Add vanilla.
4. Add 2 tablespoons of the tea and beat well. Add another tablespoon or two if necessary for the correct consistency.
5. Add green food coloring as desired.
6. That’s it! It isn’t difficult at all and it is delicious, with faint lemon flavor and bright green tea top notes.

About 2 cups

image:marye audet

image:numi tea

Post from: Baking Delights