Earl grey cream cheese muffins

- More like soft, light cupcakes with a hint of earl grey. -

Original recipe: http://blog.naver.com/cateye99/130096809823

Ingredients: flour 150g, cream cheese 150g, butter 70g, b.p. 3g (=1ts), sugar 110g, 2 eggs, lemon juice 1/2ts

Changes: Added a tea-bag of Twining earl grey leaves (=2g). Reduced the amount of all ingredients to half (just to try the recipe. Makes 4-5 5cm muffins in this case)

* Makes about eight 5cm muffins.

*

0. Keep cream cheese and butter at room temperature. Sift the flour & b.p. Separate the 2 eggs to yolks and whites. Preheat the oven to 170 degrees celsius. Line the muffin pan with grease paper cups. 
1. Beat the softened cream cheese & butter until soft/fluffy enough. 
2. Mix in sugar in three separate times.
3. Mix in the yolks in one at a time.
4. Mix in the egg white in two separate times (mix in quickly so the mixture won't separate.)
5. Mix in the sifted flour and baking powder (Do not overmix.)
6. Finish by mixing in lemon juice (and earl grey tea leaves.)
7. Put the mixture into the muffin pan (70% each) and remove air by pounding the bottom on the floor few times.
8. Bake in the oven for 20 mins.