Earl Grey And Lemon Muffins

• None None Earl Grey and Lemon Muffins
• 3 bags Earl Grey tea
• 1/2 cup butter, softened
• 1/2 cup granulated sugar
• 2 None eggs
• 1 None lemon, zested, plus 1 tbsp juice
• 1 tbsp poppy seeds
• 1 cup self-rising flour, sifted
• None None Lemon Icing
• 1/2 cup powdered sugar, sifted
• 1 tbsp lemon juice
• 1 tbsp butter, melted
• None None candied lemon or orange slices, to decorate

1. Preheat oven to 325u0b0F. Line a 12-cup muffin pan with paper liners.
2. Steep tea in 1/2 cup water for 5 mins. Discard tea bags and set tea aside to cool.
3. Meanwhile, cream butter and sugar until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Add lemon zest and poppy seeds. Fold in flour alternately with tea and lemon juice, beginning and ending with flour. Distribute between paper liners and bake for 20-25 mins, until golden and a skewer inserted in the center comes out clean. Transfer to a wire rack to cool completely.
4. To make the lemon icing, whisk together all ingredients until smooth. Spread over cooled muffins and top with candied lemon slices. Let icing set before serving.

lemon muffins, tea, butter, granulated sugar, eggs, lemon, poppy seeds, flour, lemon icing, powdered sugar, lemon juice, butter, orange slices

Taken from recipes-plus.com/api/v2.0/recipes/26806 (may not work)