5-6 teabags chamomile tea
1/2 cup butter, room temperature
1 cup sugar
2 eggs
1/2 cup milk
1 1/2 cups flour
1/2 tsp salt
1 tsp baking powder
Combine milk and teabags in a small saucepan. Heat over medium-low heat until small bubbles form around the edge, stirring occasionally. Do not boil! Remove from heat and let cool; remove teabags, squeezing liquid from teabags.
Combine flour, baking powder and salt; set aside.
In a medium mixing bowl, cream together butter and sugar. Add eggs and mix. Alternate adding the milk/tea mixture and the flour mixture into the mixing bowl.
Pour batter into a greased 9×4-inch loaf pan and bake at 325F for 45-60 minutes.
