Total Steps
4
Ingredients
6
Tools Needed
7
Ingredients
- 1-1/4 cups milk
- 4 Bigelow Constant Comment Tea Bags
- 2-1/2 cups all-purpose flour
- 1/3 cup sugar
- 1-1/2 tablespoons baking powder
- 3/4 cup butter or margarine, cold
Instructions
1
Step 1
Preheat oven to 400°F. Grease muffin cups or line with muffin liners.
2
Step 2
15-20 minutes
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. Remove tea bags, squeezing out liquid. Set aside.
3
Step 3
In a large bowl, combine flour, sugar, and baking powder. Cut in butter or margarine with a pastry blender until the mixture resembles coarse crumbs. Stir in the tea-infused milk just until the flour is moistened. Do not overmix.
4
Step 4
20 minutes
Spoon mixture into muffin cups. Bake until golden brown. Remove from pan and cool on a wire rack. If desired, serve with clotted cream and jam.
Tools & Equipment
oven
muffin pan
small saucepan
spoon
large bowl
pastry blender
wire rack