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5 Constant Comment Tea bags
1/2 c. milk
1 stick unsalted butter, softened
1 c. sugar
3 eggs, room temperature
1 2/3 c. flour
2 1/2 tsp. baking powder

Preheat oven to 350 degrees. Place milk in small saucepan and heat over low heat until small bubbles form around the edge, stirring constantly (DO NOT BOIL). Remove from heat. Add Constant Comment tea bags, submerging bags completely. Set aside to cool, then remove tea bags squeezing out liquid from bags.

Cream cutter and sugar in large mixing bowl, using a rubber spatula, until smooth. Add the eggs and whisk to blend. Add the cooled milk, continue to whisk until thoroughly combined. Add flour and baking powder; mix until a smooth batter. forms.

Pour into a greased and floured 9 inch round cake pan. Bake about 35 minutes or until center of cake springs back when touched. Turn out of cake pan 5 minutes after removing from oven. Cool completely before serving. Also, may be baked as large muffins for 25 minutes; mini muffins for 13 minutes or small loaves for 24 minutes.

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