Preheat oven to 400°F

Grease muffin cups or use muffin liners.

Combine milk and tea bags in small saucepan. Heat over medium/low heat until bubbles form around edge, stirring occasionally. (DO NOT BOIL)

Remove from heat and let cool (15-20 minutes); remove tea bags, squeezing out liquid. Set aside.

Grate apples in food processor with a shredding blade or by hand with a cheese grater. Set aside.

In large bowl, combine flour, cinnamon, baking soda, nutmeg and salt. Add apples and nuts, if using; mix well.

In separate bowl, whisk together oil, sugars, egg and vanilla until smooth.

Add tea-infused milk; stir until well blended.

Add dry ingredients all at once and stir until moist. Do not over mix. Batter will be loose.

Fill muffin cups 2/3 full. Bake 18-20 minutes, until a toothpick inserted in center comes out clean. Remove from pan and cool on wire rack.