Bread Recipes
Constant Comment Muffins
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
- Heat oven to 400 degrees 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 to 20 minutes); remove tea bags, squeezing out liquid. Set aside.
- In large bowl, combine flour, sugar and baking powder.
- Cut in butter 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 for 20 minutes or until golden brown. Remove from pan and cool on a wire rack.
- Serve with jelly, jam or honey butter.