Start by bringing all the ingredients to room temperature if they were refrigerated. It's best to keep the refrigerated ingredients on the counter 30 minutes prior to baking.
Line or grease muffin cups or tray.
Coat chopped walnuts with 1 tablespoon of all purpose flour to avoid them sinking to the bottom. Set aside.
In a small pan, place the butter, milk and tea leaves and place over low heat.
Allow the butter to melt completely. Then let the mixture simmer for 1-2 minutes.
Allow the mixture to cool for 10 minutes then strain it.
Collect the melted, chamomile-infused mixture in a tall cup. You may need to press the residue to extract as much as possible.
Some butter will stick to the tea leaves and some would have evaporated. You should be roughly left with ½ cup of butter and 1 cup of milk mixture. Tea infused liquid is ready.
To tea infused mixture add chopped dates. Let the dates steep in the mixture for 20-30 minutes.
In the meanwhile, if you are using blanched almonds for topping then blanched almonds for topping by placing them in boiling water for 1 minute.
Preheat the oven to 400°F (200°C).
Sieve both all purpose and whole wheat flours, salt, baking soda and baking powder together 2-3 times.
To this dry mixture, add sugar and mix. Set aside.
In the dates and tea mixture, add pure vanilla extract and water.
Add dry flour mixture to the wet mixture. Using a wooden spoon mix both wet & dry mixture together till the batter is uniform.
Add chopped walnuts and mix gently.
Pour the batter into the prepared tray or cups. Sprinkle blanched almonds on top.
Bake for 10 minutes then reduce the temperature to 180 C and bake for another 10-12 minutes or till a toothpick inserted into the cake comes out clean.
Allow to cool on a wire rack for 10-15 minutes.
De-mould and allow to cool completely. Serve with hot tea or coffee or with a glass of cold milk.