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.

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