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Constant Comment Muffins - Muffins Recipes - Recipes for Muffins
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Recipe for Constant Comment Muffins from the Muffins section.
Constant Comment Muffins1 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 butterPreheat 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.
We hope you enjoy your freshly made Constant Comment Muffins. This recipe came from Muffins's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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