Bread Recipes

Constant Comment Muffins

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Yield: 12 medium muffins

Ingredients

  • 1 1/4 cups milk
  • 4 Bigelow Constant Comment tea bags
  • 2 1/2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1 1/2 tablespoons baking powder
  • 3/4 cup (1 1/2 sticks) cold butter

Instructions

  1. Heat oven to 400 degrees 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.)
  3. Remove from heat and let cool (15 to 20 minutes); remove tea bags, squeezing out liquid. Set aside.
  4. In large bowl, combine flour, sugar and baking powder.
  5. Cut in butter with a pastry blender until mixture resembles coarse crumbs.
  6. Stir in the tea-infused milk just until flour is moistened. Do not over-mix.
  7. Spoon mixture into muffin cups.
  8. Bake for 20 minutes or until golden brown. Remove from pan and cool on a wire rack.
  9. Serve with jelly, jam or honey butter.


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