Peach tea and biscotti muffins

These are my first experiment making cakes with tea.  I've tried infusing the butter with tea bags, but the flavour is quite subtle - next time I'll try using loose leaf tea and straining it.  I'm thinking about camomile and lemon cupcakes...  The Amaretti and almonds take over the tea in this, but they were pretty delicious and beautifully moist.  Happy birthday Jon!  

Ingredients 

6oz butter

6 earl grey tea bags

6 small peaches

2 medium eggs, beaten

6oz caster sugar

2 tsp vanilla sugar

1 tsp vanilla extract

½ tsp almond extract

7oz self-raising flour

½ tsp baking powder

2oz ground almonds

200ml pot Greek yogurt

50g flaked almonds

4 Amaretti biscuits

2 tbsp demerara sugar

Method

1. Pre-heat the oven to 180°C
2. Pop one earl grey tea bag into a mug with a good splosh of boiling water and set aside.
3. Melt the butter with four tea bags in a saucepan.  Once melted, leave tea bags in pan and set aside until ready.
4. Chop the peaches into 1cm dice.
5. Beat the eggs until very fluffy.
6. In a separate, large mixing bowl, empty the contents of the other tea bag and mix with the caster and vanilla sugar with a fork. 
7. Strain the tea bags from the butter mix and pour two-thirds of the butter into the sugar.  Beat well.
8. Beat in the eggs, then add the vanilla and almond extract.  Sift in the flour, baking powder and ground almonds and mix well.
9. Fold in the Greek yogurt and beat.  If the mixture looks a bit dense and doughy at this point, add the tea you’d made at the start.
10. Once well combined, add the peaches and flaked almonds.
11. Spoon the mixture into a muffin tin lined with paper cases.
12. Separately, blitz the Amaretti biscuits, and mix with the demerara and left over tea-infused butter.  Sprinkle this over the muffins.
13. Bake for 30 mins or until a cake tester comes out clean.