Over Winter Break we traveled down to the city to experience High Tea with the girls.
The Palm Court in The Drake Hotel was decorated like a winter wonderland. A harpist played while we each had our own pot of tea and nibbled on sweet and savory goodies.
The tea pot never emptied and the bite sized delights never ran out. Our waiter was always around to replenish anything we needed. Quite the fancy, fun event!
So when I made Grapefruit Poppy Seed Mini Muffins, I immediately thought about how tasty they would be at tea time.
During the winter months, things seem to slow down. I tend to hibernate a "little" (Who am I kidding? This former Florida girl would hibernate all winter if she could) and enjoy a cup of tea almost every afternoon. Afterall, a girl has to stay warm and she might as well do it in style. So pinkies up!
Grapefruit Poppy Seed Mini Muffins are perfect with a cup of tea. They are moist like a muffin with an exterior like a scone. Made with olive oil, they taste like something that would be served in the Mediterranean.
Originally from The Year in Food
Ingredients for 24 mini muffins:
1 cup flour
1 cup whole wheat flour
1 cup sugar
3 Tbsp poppy seeds
2 tsp baking powder
1/2 tsp salt
1 cup lowfat Greek yogurt
1/4 cup olive oil
2/3 cup grapfruit juice
1 Tbsp grapefruit zest
Preheat oven to 350 degrees.
Combine all the dry ingredients in one bowl. In another bowl, mix together all the wet ingredients (yogurt, olive oil, grapefruit juice and grapefruit zest). Mix the wet ingredients into the dry ingredients.
Spoon batter into a greased muffin tin. Bake for 15-18 minutes in a 350 degree oven. Remove from oven and cool for 5-8 minutes before serving. Dust with powdered sugar.
Don't these dusted gems look perfect for a spot of tea?
Settle in for the winter...it's a cold one out there. But, you can be all toasty inside with a cup of tea and Grapefruit Poppy Seed Mini Muffins.
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Celebrate the little things that make life sweet,
|Raspberry Petit Fours|