Cranberry Echinacea Tea Muffins

Ingredients:

• 2 tbsp of Cranberry Echinacea loose leaf tea
• 1 cup of boiling water
• 2 cups of flour
• 1/2 cup sugar
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 cup melted butter
• 2 eggs
• Fresh cranberries (optional)

Instructions:

1. Brew the Cranberry Echinacea tea in boiling water for 10 minutes. Strain and let it cool.
2. Preheat the oven to 350°F and line a muffin tray.
3. In a large bowl, combine flour, sugar, baking powder, and baking soda.
4. In another bowl, whisk melted butter, eggs, and cooled tea.
5. Combine wet and dry ingredients, and fold in fresh cranberries if desired.
6. Fill muffin tins and bake for 18-20 minutes until golden brown.