Preheat oven to 350F degrees.

Grease (with melted butter) and flour a muffin tin.

Empty the tea leaves from the tea bag into a cup and add the hot water. Stir to combine and let it cool.

Once the tea is cool, add the milk and stir. Reserve.

In a bowl of a stand mixer, add the sugar and the butter and beat until you have a pale cream.

Add the eggs and beat to combine.

Then add the tea, the flour, the honey, the vanilla, the salt and the lemon zest and beat on medium low speed, just until well combined. Don't over mix!

Spoon the batter evenly into the muffin tin.

Bake in the preheated oven for 15 to 18 minutes, or until golden and a toothpick inserted in the cakes come out clean.

Remove from the oven and let it cool for 2 to 3 minutes. Run a knife along the sides of the cakes and turn them into a wire rack to cool.

Serve with your favorite type of tea or coffee!