Smoky Strawberry Rye Muffins
Smoky Strawberry Rye Muffins
Inspired by strawberry preserves infused with lapsang souchong from les collines, I made these muffins. OMG, they are my new favorite thing!
I infused the batter with the intoxicating flavor of Russian Caravan.
For those new to tea, Russian Caravan is a smoky and sweet, full bodied blended tea with a mystical heritage. Camel-led caravans trekked thousands of miles along the Silk Road from China to Russia. Along the 6000 mile journey, smoky campfires infused the tea.
As someone with ancestry in Northern China and Central Asia, this really appeals to me! I love Russian Caravan with milk, especially in the winter or struggling spring.
Tbh, Russian Caravan is a polarizing flavor; if you love its intoxicating and transcendent aroma, welcome to a small, exclusive club 😉
Different tea companies have their own take on the blend, but it usually includes keemun, yunnan black, along with lapsang souchong. Puerh and/or oolong can be included. Russian Caravan should never include any artificial or ‘natural’ flavor.
[Side note: if you’re a lapsang connoisseur, definitely try Cindy Chen’s Hundred Years Smoked Style Lapsang Souchong. She is the owner of Wuyi Origin in Wuyi Mountain China.]
SMOKY STRAWBERRY RYE MUFFINS (makes 6 medium)
INGREDIENTS
1 1/3 C rye flour
1/3 C coconut sugar
1/2 TSP each baking soda, baking powder and salt
Splash vanilla
2 TBSP vegetable oil
2 TBSP maple syrup
1/3 C soy milk
1 1/4 C cooled Russian Caravan tea (infuse 1/2 C loose tea in 1 1/4 C just boiled water for 5-10 min)
1 Heaping C of finely diced strawberries
DIRECTIONS
DIRECTIONSPreheat oven for 425F.
Line jumbo muffin tin with jumbo liners (I like these).
Whisk dry ingredients (rye flour, coconut sugar, baking soda, baking powder, salt) in large bowl.
Whisk wet ingredients (egg, vanilla, soy milk, maple syrup, olive oil, tea) in small bowl.
Add wet to dry without over mixing.
Fold in strawberries and spoon into tin using a 1/3 C measure.
Bake at 425F for 15 min until puffy.
Reduce to 350F and bake for 5-6 min until toothpick comes clean.
Enjoy!
Catherine
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Catherine Tingey
Entrepreneur, yogini, designer, award-winning filmmaker, personal trainer and former marathon runner. She left a career in finance to start her own business and along the way, became a yoga teacher. She has been practicing yoga for 33 years and teaching privately for 13 years.
About the Author
Catherine Tingey+ Entrepreneur, yogini, designer, award-winning filmmaker, personal trainer and former marathon runner. She left a career in finance to start her own business and along the way, became a yoga teacher. She has been practicing yoga for 33 years and teaching privately for 13 years.
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