Constant Comment Muffins
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
¾ cup butter or margarine, cold (1-1/2 sticks)
Preheat oven to 400° F. Grease muffin cups or use muffin liners.
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.
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.
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.