Gingerbread Spice Muffins

• 2/3 cups Water
• 2 bags (single-serving Tea Bag) Celestial Seasonings Gingerbread Spice Tea
• 2 cups All-purpose Flour
• 1 teaspoon Baking Powder
• 1/4 teaspoons Salt
• 2/3 cups Light Brown Sugar
• 1 whole Egg
• 2 teaspoons Vanilla
• 1/4 cups Molasses
• 1/3 cups Pure Maple Syrup
• FOR THE CRUMB TOPPING:
• 1/4 cups All-purpose Flour
• 1/2 cups Oats
• 1/4 cups Light Brown Sugar
• 1/2 teaspoons Cinnamon
• 1/8 teaspoons Salt
• 3 Tablespoons Unsalted Butter, Softened

1. Preheat oven to 350u0b0F. Line 12 muffin cups with paper liners.
2. Put the water in a mug. Microwave on high for 1 1/2 minutes. Add tea bags and set aside.
3. Whisk dry ingredients in a large bowl: flour, baking powder salt, and brown sugar.
4. Take the tea bags and squeeze well into the mug. This gets all the flavor out of them. In a bowl, whisk egg, vanilla, molasses, syrup and brewed tea.
5. Stir dry ingredients into wet ingredients just until combined. Do not over-mix.
6. Pour batter into muffin cups until 3/4 full. I used an ice cream scoop.
7. In a small bowl, mix all the crumb topping ingredients. Use a pastry blender or your fingers to mix. It should resemble a coarse crumb. Sprinkle generously on top of muffins.
8. Bake for 17-19 minutes or until tops are fully set. Do not overbake. You can also check with a toothpick.

water, tea, allpurpose, baking powder, ubc, light brown sugar, egg, vanilla, ubc, maple syrup, crumb topping, ubc, oats, ubc, cinnamon, salt, unsalted butter

Taken from tastykitchen.com/recipes/breads/gingerbread-spice-muffins/ (may not work)