(Basic muffin recipe from Leila Lindholm's Piece of Cake)
2 teabags of Yogi tea (I used the Christmas blend)
1tsp vanilla sugar or one teaspoon vanilla extract
2tsp baking powder
1 pinch of salt
about 200g of burnt almonds
Preheat the oven to 200°C. Line a muffin tray with paper cases.
In a small saucepan, warm up the milk and then, drop the teabags into the milk and let them infuse the milk with their flavor for a few minutes. When you take the teabags out of the milk, make sure that you squeeze them well.
Put your burnt almonds onto a blender and pulse until they are chopped into coarse chunks.
Melt butter, add milk. Beat eggs, sugar and vanilla sugar until foamy. Mix egg batter with milk batter. Mix flour, baking powder and salt and mix with the liquid batter. Add about half of your chopped almonds. Fill your mixture into the paper cases (make sure to only fill two thirds of your paper cases as the dough will rise) and top each muffin with some more chopped almonds.
Bake for about 20 minutes. Test with a wooden skewer if the muffins are done. No dough should stick to the skewer.