Combine the ☆ ingredients and sift them well. Melt the butter and mix it with the vegetable oil.
Break the eggs into a bowl and beat them well. Then add all of the sugar and whisk the mixture until it doubles in size.
Add the honey, lemon, and tea in that order, stirring after each addition. Add in the sifted ingredients and mix well with a whisk until the mixture is no longer floury.
Re-heat the melted butter and add it into the bowl from Step 3 in 3 batches while still hot, folding it in with the whisk.
Pour the mixture from Step 4 into the madeleine moulds and let the mixture sit for 1 hour. Then bake the madeleines at 180℃ for 15 minutes. (These temperatures and times are estimates. Adjust if necessary.)
If you don't have a lot of time, you can bake the madeleines straight away without letting them sit, but it's best to let the mixture rest for an hour.
The deliciously fluffy centre is full of tea leaves.
Story Behind this Recipe
I had some nice lemons and after squeezing out the juice, I didn't want to waste the zest.
Do not to whisk the eggs too much. When mixing in the butter, it's best not to mix in circular motions, but rather to fold it in. I used Earl Grey tea, but you can use whichever type you like.