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

Preheat 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 20 minutes or until golden brown. Remove from pan and cool on a wire rack.

Serve with jelly, jam or honey butter.

Makes 12 medium muffins.