This muffin brings back fond memories of many Saturday mornings serving up fresh baked goods at the farmer's market. For 4 years I had a baking business that I ran alongside my mom and my sister in law. For about 6 months out of the year we would bake all day each Friday and be at the market most of the day selling our goodies.
Irish tea bread mini-loaves was one of the things that we sold, especially because we were called "Farmer's Tea." We brought a lovely tea party spread to the market with our baked goods and fresh, hot organic tea that we served along with the treats.
This delectable tea bread which I have now turned into muffins and converted to a gluten free recipe will always be one of my favorites. I hope that you will enjoy it soon with a steaming hot cup of tea on a cold, rainy day.
Irish Tea and Fruit Muffins:
Makes 12 muffins
2 1/2 cups mixed dried fruit (raisins, apricots, plums, pears, peaches, pineapple, cherries, dates, etc.) chopped small- to about the size of raisins
1 cup boiling black tea
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon nutmeg
1/2 teaspoon allspice
4 teaspoons fresh grated orange rind
1 tablespoon honey
1 cup coconut sugar
1 teaspoon salt
3 teaspoons baking powder
2 cups gluten free flour mix**
**GLUTEN FREE FLOUR MIX: 1 cup brown rice flour, 1 cup white rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour)
1/2 cup almond flour
1 teaspoon xanthan gum
--12 paper muffin liners
--12 small pieces of dried pineapple to garnish tops of muffins
1. The night before making the muffins: In a medium bowl, soak the chopped dried fruit in the hot tea. Soak overnight.
2. Mix together the gluten free flour mix. You will use 2 cups of the mix. Store the rest in a plastic bag in the refrigerator.
2. In the morning add all of the remaining ingredients and mix well. The mixture will seem dry at first and is very thick, but after stirring a minute or two the mixture will absorb the liquid in the tea, egg and honey.
3. Preheat the oven to 350F. Place paper liners in the cups of a muffin tin.
4. Evenly distribute the muffin batter between the 12 holes in the muffin tin. Bake for about 15 minutes, then place the dried pineapple slices on top of the muffins and bake for another 5 minutes or until golden brown and checked for doneness with a toothpick in the middle of the muffin.
I hope you enjoyed this delicious muffin recipe! If you did, pass it on to a fruit & tea loving friend!