English Tea Muffins

1 1/4 cups milk

4 tea bags (English Breakfast tea)

2 1/2 cups all purpose flour

1/3 cup sugar

1 1/2 tablespoons baking powder

1/2 teaspoon salt

1/4 teaspoon ground ginger

3/4 cup cold butter, cut into pieces

1/2 teaspoon orange extract

Preheat oven to 400 degrees F. Prepare a muffin pan with cooking spray or use paper liners. In a saucepan, combine milk and tea bags. Heat and stir over medium – low heat until milk is hot, but not boiling. Set aside and allow to cool (about 15 minutes). In a large bowl, combine flour, sugar, baking powder, salt, and ginger; whisk together. Add butter and use a pastry cutter to combine butter and flour mixture; mix until crumbly. Remove tea bags from milk, squeezing the tea bags to remove all liquid. Add milk mixture and orange extract to flour mixture, mixing just until the flour is moistened. Spoon batter into prepared pan. Bake for 20 minutes. Remove muffins from pan to cool on wire rack. Makes 12 muffins. Serve with butter or jam, if desired.

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