Lemon-Blackberry Tea Muffins
Prep: 20 minutes plus cooling
Bake: 20 minutes • Serves: 12
1-1/2 cups all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking soda
2 large eggs
1 cup plus 2 tablespoons bottled lemon-flavored iced tea
1/2 cup unsalted butter (1 stick), melted
1 cup quartered fresh blackberries
1 cup powdered sugar
1 teaspoon lemon zest
1. Preheat oven to 350°; spray standard 12-cup muffin pan with cooking spray. In large bowl, whisk flour, granulated sugar and baking soda. In medium bowl, whisk eggs, 1 cup tea and butter until combined; add flour mixture and stir until just combined. Fold in blackberries; divide into prepared cups. Bake muffins 20 minutes or until toothpick inserted in center of muffins comes out clean; cool 10 minutes in pan, then transfer to wire rack over rimmed baking pan to cool completely. Makes 12 muffins.
2. In small bowl, whisk powdered sugar, lemon zest and remaining 2 tablespoons tea. Makes about 1/2 cup.
3. Drizzle powdered sugar mixture over muffins.
Approximate nutritional values per serving (1 muffin):
239 Calories, 9g Fat (5g Saturated), 51mg Cholesterol,
222mg Sodium, 37g Carbohydrates, 1g Fiber, 3g Protein