Microwave the milk in a mug for 1 minute. Leave the tea leaves in the hot milk to infuse and make milk tea. I put 2 tablespoons of loose tea in a empty tea bag. If you're using normal tea bags, use 3-4. Preheat oven to 180ºC.
Soften the butter by leaving at room temperature or microwaving. Cream the butter and add the sugar and eggs (in this order). Keep on beating constantly.
Sift the flour and baking powder together into the bowl.
Fold in with a plastic spatula.
Add the cooled Step 1 milk tea (cooled to about body temperature) and stir until smooth.
Add the skimmed milk powder and loose tea leaves and stir.
Pour the batter into the muffin tin. Bake in the preheated oven at 180ºC for 30 minutes.
The milk tea aroma is irresistible.
I made lemon tea muffins, too. Have a try. (Recipe ID: 1852839)
At Step 7, mix in some marmalade and you will make 'Orange Milk Tea Muffins'. Orange and tea are a good combination.
"Kamomemama" baked a pound cake with this recipe and 70 g of butter.
Here's a photo I received from a Cookpad user. She gave me a report with such lovely cats.
Story Behind this Recipe
My grandma gave me a lot of marmalade and I wanted to make muffins, to go with it. I made Orange Milk Tea Muffins first, but then I realized many people may not have marmalade on hand, so I uploaded a plain milk tea muffin recipe.
Brew a strong cup of milk tea. The tea leaves absorb a lot of milk, so add slightly more (+ about 10 ml) during the brewing process, but add exactly 60 ml of milk tea to the batter.