In a small saucepan: heat the milk, add the 3 teabags, take off of the heat and let steep for 30 minutes.

Preheat the oven to 200°C. Prepare the muffin tins with liners or a thin coating of butter.

Combine the flour, sugar, baking soda, baking powder and salt in a large bowl.

Discard the teabags from the milk and in a medium bowl mix together the egg, butter, yoghurt and lemon zest

Add the egg and milk mixture to the dry ingredients and stir until just combined.

Spoon the batter into the muffin tins ensuring that there is an equal amount in each tin.

Bake for 15-17 minutes or until a skewer comes out clean. Let cool on a rack.

Prepare the icing by melting the chocolate and adding the icing sugar. Add the milk a tablespoon at a time until you reach the desired consistency. I used an electric hand mixer to bring it together.

Drizzle over the muffins and let harden. They should keep for a few days at room temperature in a sealed container.