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Ingredients
- 1 Cup Milk
- 5 Black Tea Bags
- 1 Cup Unsalted Butter
- 2 Cups Sugar
- 4 Large Eggs
- 1/2 tsp. Grated Lemon Zest
- 1 tsp. fresh Lemon Juice
- 2 1/2 Cups All Purpose Flour
- 3/4 tsp. Baking Powder
- 3/4 tsp. Salt
- Arnold Palmer Frosting
- 1 Cup Unsalted Butter, softened
- 2 Cups Confectioners' Sugar, divided
- 1/2 Cup reserved Milk/Tea mixture
- 1 tsp. Fresh Lemon Juice
- (Beat butter at medium speed with an electric mixer until creamy. Gradually beat in confectioners' sugar alternately with milk/tea mixture slowly. Beat in lemon juice until creamy.)
Details
Cooking time 65mins
Preparation
Step 1
In a small saucepan over medium heat, heat milk until hot to the touch. Place tea bags in hot milk and let steep for 15-20 minutes. Remove and discard tea bags. Let milk cool.
Preheat oven to 350. Line muffin tin with muffin liners.
In large bowl, beat butter and sugar at medium speed wit mixer until creamy. Beat in eggs, 1 at a time, beating well after each addition. Add 1/2 cup milk/tea mixture, lemon zest and lemon juice. Mix well.
In medium bowl, combine flour, powder and salt. Gradually add dry mixture to wet.
Spoon batter evenly into muffin cups. Bake 20-22 minutes or until a toothpick comes out clean. Remove from pan and cool completely on wire rack.
Frost with Arnold Palmer Icing.
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