Preheat oven to 375F.
Pour 8 ounces boiling water over 4 teaspoons of Cinnamon Tea.
Cover and steep 5 minutes. Discard tea leaves. Cool tea.
• In a large bowl, combine
• 2 cups flour
• 1 1/4 cups sugar
• 1 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1/4 tsp. ground ginger
• 1/2 tsp. ground nutmeg
With pastry knives, cut 1/2 cup butter or margarine into the flour mixture.
Combine cooled tea, 1 tsp. Vanilla and 2 large, beaten eggs.
Make a well in the center of the flour and blend in the tea mixture.
Fold in 1 cup chopped toasted walnuts.
Spoon into muffin tins and bake 20 minutes.
Makes 12 nutritious muffins.