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