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Constant Comment Muffins

You'll receive "constant comments" with these muffins made with Bigelow's flagship tea, Constant Comment.

Makes 12 Medium Muffins


  • 1-¼ cups milk
  • 4 Bigelow Constant Comment Tea Bags
  • 2-½ cups all-purpose flour
  • ⅓ cup sugar
  • 1-½ tablespoons baking powder
  • ¾ cup butter or margarine, cold (1-½ sticks)


Preheat oven to 400° 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 (15-20 minutes); remove tea bags, squeezing out liquid. Set aside. 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. 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.

May we suggest Darjeeling Tea - Case of 6 boxes- total of 120 teabags to pair with this recipe?
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A Question
by Donna from Milbridge on 6/29/2014 11:09:56 AM
I would like to try this recipe. It sounds really good. But I was wondering if the amount of baking powder should be 1 1/2 tsp instead of 1 1/2 tablespoons.
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