Bergamot Tea Cakes

This Sunday afternoon I was craving something cakey but not, familiar but wholly different, soothing while at the same time uplifting, sweet but subtly so.  I am in no way a baker, but have occasionally dabbled in what I call 'adventure baking' (what bakers would just call 'baking' I suppose).  By 'adventure' I mean make it up as you go, hope the result won't be disastrous, but enjoy the process nonetheless.  It turned out the result was, by unanimous vote (well, all of two voters), a yummy success!

Bergamot Tea Cakes   

1 1/3 cup whole wheat flour

1 teaspoon baking powder

1/2 cup sugar

1 tablespoon glutenous rice flour

1/2 stick of softened butter

a pinch of salt

3 large eggs

1/4 cup of warm water

10 drops bergamot essential oil

1 tablespoon lemon juice

Preheat oven to 325 degrees Fahrenheit.  With a whisk,  mix the wet ingredients and dry ingredients in separate bowls.  Combine wet ingredients with dry ingredients to make a thick batter.   Small chunks of butter left in the batter are fine.  Spoon batter into a lightly greased muffin tin or non-greased silicone muffin mold.
Sprinkle tops with a pinch of sugar.  Bake for 25-30 minutes, or until a toothpick in center comes out clean.  Break one apart, serve with a cup of tea, milk, or on its own, and go 'mmmm.'

Makes 6-8 tea cakes.