Preheat oven to 400F.

Spray a twelve cup muffin tin with Baker's Release spray.

Heat milk and add tea bags; allow to steep until cool, then remove tea bags and discard.

Stir in the cooled melted butter, vanilla and egg, whisking well.

Sift together the dry ingredients and fold into the wet batter, stirring gently to mix.

Divide batter among muffin cups.

Bake for 18-20 minutes or until a toothpick tests clean.

Cool ten minutes, then turn out muffins from pan and finish cooling on a wire rack.

When muffins are cool, whisk together glaze ingredients and drizzle over muffins, allowing glaze to set up and dry.