Constant Comment Muffins

Name: Constant Comment Muffins
Ingredients: 1 1/4 cups milk; 4 tea bags Bigelow Constant Comment; 2 1/2 cups all purpose flour; 1/3 cup sugar; 1 1/2 tablespoons baking powder; 3/4 cup butter or margarine, cold, 1-1/2 sticks

6 ingredients

4 steps

Ingredients

1 1/4 cups milk
4 tea bags Bigelow Constant Comment
2 1/2 cups all purpose flour
1/3 cup sugar
1 1/2 tablespoons baking powder
3/4 cup butter or margarine, cold, 1-1/2 sticks

Directions

1

Preheat oven to 400° F. Grease muffin cups or use muffin liners.
2

Combine milk and tea bags in a small saucepan. Heat over medium/low heat until bubbles form around the edge, stirring occasionally. (DO NOT BOIL.) Remove from heat and let cool (15-20 minutes); remove tea bags, squeezing out liquid. Set aside.
3

In large bowl, combine flour, sugar and baking powder. Cut in butter or margarine with a pastry blender until mixture resembles coarse crumbs. Stir in the tea-infused milk just until flour is moistened. Do not over mix.
4

Spoon mixture into muffin cups. Bake 20 minutes or until golden brown. Remove from pan and cool on a wire rack. If desired, serve with a clotted cream and jam.