Raspberry Orange Tea Bites
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Serves: 2½ dozen
 
Buttery little tea bites made with fresh oranges and raspberries, topped with organic turbinado sugar for an extra special sweet crunch on top.
Ingredients
  • 1½ cups all purpose flour
  • 1¾ teaspoons baking powder
  • ½ teaspoon salt
  • ½ teaspoon ground nutmeg
  • ½ cup cold butter
  • ¼ cup milk
  • ¼ cup fresh orange juice
  • 1 egg
  • 1 teaspoon almond extract
  • 6 ounces fresh raspberries
  • ½ cup sweet orange slices, peeled and coarsely chopped (choose a small variety like mandarin or clementine)
  • ¼ cup Tate + Lyle® Organic Pure Cane Sugar
  • For the Topping:
  • ¼ cup melted butter
  • ⅓ cup Tate + Lyle® Organic Turbinado Raw Cane Sugar
  • ½ teaspoon ground cinnamon
Instructions
  1. Preheat the oven to 350°F and butter a mini muffin pan or line it with paper liners.
  2. In a large bowl, whisk together the flour, baking powder, salt, and nutmeg. Cut in the cold butter until coarse crumbles form.
  3. In a liquid measuring cup combine the milk, orange juice, egg and almond extract. Lightly beat the egg to mix it all together, and then add the wet ingredients to the dry.
  4. Stir until it just comes together.
  5. Toss the raspberries and oranges with the ¼ cup organic pure cane sugar. Gently stir them into the batter.
  6. Fill each muffin cup to about ⅔ full. Bake for 15-18 mins, or until a pick inserted into the center comes out clean.
  7. Let the tea bites cool for at least 5 minutes before removing.
  8. To make the topping combine the organic turbinado raw cane sugar with the cinnamon. Dip the top of each tea bite in the melted butter and then sprinkle with the cinnamon sugar to coat.
Recipe by Sugar Dish Me at https://www.sugardishme.com/raspberry-orange-tea-bites/