You'll receive "constant comments" with these muffins made with Bigelow's flagship tea, Constant Comment.
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Nutrition Info
|
|
%DV |
| Calories: |
232 |
12% |
| Protein: |
4 grams |
7% |
| Carbohydrate: |
27 grams |
9% |
| Total Fat: |
12 grams |
19% |
| Alcohol: |
0 grams |
N/A |
| Cholesterol: |
33 mg |
11% |
| Saturated Fat: |
8 grams |
38% |
| Monousaturated Fat: |
3 grams |
|
| Trans Fatty Acid: |
0 grams |
|
| Total Dietary Fiber: |
.7 grams |
3% |
| Total Sugar: |
7 grams |
|
| Sodium: |
277 mg |
|
| Potassium: |
67 mg |
|
| Vitamin A (Retinol Equivalent): |
121 |
|
| Vitamin C: |
.05 mg |
|
| Calcium: |
139 mg |
|
| Iron: |
1 mg |
|
| Vitamin D: |
.5 micrograms |
|
| Thiamin: |
.2 micrograms |
|
| Riboflavin: |
.2 mg |
|
| Niacin: |
2 mg |
|
| Vitamin B6: |
.02 mg |
|
| Folic Acid: |
49 mg |
|
| Vitamin B12: |
.2 micrograms |
|
Instructions
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.