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Step 1
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| Preheat oven to 350 degrees. |
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Step 2
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| In a large bowl, toss apples with ¼ cup brown sugar, corn starch, melted butter and salt until well coated. Evenly distribute into 12 count muffin tray and set aside. |
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Step 3
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| Steep tea in hot water for 10-12 minutes, then strain and set aside. |
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Step 4
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| In large bowl, beat together room temperature butter and 1/3 cup brown sugar until well incorporated and slightly fluffy. Beat in egg and vanilla. |
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Step 5
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| In a separate bowl, whisk together flour, baking soda and baking powder. Add half the brewed tea and half the flour mixture to the beat sugar and mix until well incorporated. Then mix remaining tea and flour mixture. |
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Step 6
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| Spoon the batter over apple mixture in muffin tins and bake for 15-18 minutes until toothpick inserted in several spots comes out clean. |
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Step 7
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| Let cool in pan for 5 minutes and then invert onto baking tray. Serve in individual ramekins or bowls topped with vanilla ice cream! |
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