Constant Comment Muffins

• 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

1. Preheat oven to 400u0b0 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.

milk, comment, flour, sugar, baking powder, butter

Taken from www.yummly.com/recipe/Constant-Comment-Muffins-1653774 (may not work)