Preheat oven to 350 degrees Fahrenheit.

Heat milk in microwave for one minute until very hot. Let tea bags steep for five minutes. Squeeze liquid out of tea bags and let milk cool.

Heat carrots in microwave for four minutes and let cool.

Add all the dry ingredients to a bowl and mix well.

Make a well in the center and add the liquid ingredients. Mix liquid ingredients in the well and then incorporate the liquid into the rest of the batter.

Fold in the carrots until evenly combined.

Grease a 12-cup muffin tin. Add batter and bake for 25 to 30 minutes.