Tetley Gluten-Free Lemon Green Tea & Blueberry Crumpets Recipe

Ingredients

• 1 cup gluten-free all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons sugar (or a healthier sweetener like honey or maple syrup)
• 1 cup buttermilk or maas (or a dairy-free alternative)
• 1 large egg
• 2 tablespoons canola oil (or a healthier oil of your choice)
• 1 teaspoon vanilla extract
• 1 Tetley Lemon green tea bag
• Zest of 1 lemon
• 1/2 cup fresh blueberries (or frozen blueberries, thawed and drained)
• Cooking oil or spray for greasing
• Suggested serving side: Thick plain yoghurt and a sprinkle of chopped nuts or fresh berries.

Instructions 

1. Begin by infusing the green tea:
   - Heat the buttermilk in a small saucepan until it's warm but not boiling.
   - Add the Tetley lemon green tea bag to the warm buttermilk and allow it to steep for 5-10 minutes, depending on how strong you want the flavour.
   - Remove the tea bag.
2. In a mixing bowl, combine the gluten-free all-purpose flour, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together the sugar (or alternative sweetener), lemon zest, egg, oil, and vanilla extract.
4. Pour the infused green tea and lemon-flavored buttermilk into the wet ingredients and stir until well combined.
5. Pour the wet ingredients into the dry ingredients and stir until you have a smooth batter.
6. Gently fold in the fresh blueberries.
7. Preheat a skillet or griddle over medium-low heat and lightly grease it with cooking oil or spray.
8. Spoon portions of the batter onto the skillet to create crumpets. Use the back of the spoon to spread them into even circles.
9. Cook for 2-3 minutes on each side, or until they are golden brown and cooked through.
10. Remove the cooked crumpets from the skillet and keep them warm.
11. Serve your delightful crumpets with a side of thick yogurt and a sprinkle of chopped nuts.