Preheat oven to 350. Put paper liners into 18 holes of 2 regular sized muffin tins and spray with cooking spray.
Put the cottage cheese in the food processor or blender and blend until smooth. Add the cream cheese and process until smooth. Add the other ingredients and pulse until they are thoroughly incorporated.
Divide the batter between the prepared muffin tins. Bake for 22-24 minutes until they are no longer jiggly and are golden brown around the edges. Let cool. The muffins will sink a little making an indent to hold the glaze.
To prepare the glaze stir together the ingredients. Divide the glaze between the cooled muffins. Store in the fridge.
You can eat these cold or at room temperature but I prefer to microwave them for 20-30 seconds so the glaze melts and drips down the sides. It reminds me of pancake syrup on hot pancakes.
*** To brew the tea simply combine 1 tea bag with 2 oz boiling water and steep for 5 minutes. You will use half in the batter and half in the glaze.