Food Geek Friday: Pistachio-Chai Muffins
I love Chai tea. However, as the weather gets warmer (and eventually becomes a branch office of hell in Texas) I don't want to drink hot tea. Instead of waiting until fall to enjoy my beloved Chai again, I tried these muffins from Cooking Light magazine. Problem solved. Hooray!
Pistachio-Chai Muffins adapted from Cooking Light
- 1 3/4 cups all-purpose flour
- 1/2 cup packed brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 chai blend tea bags, opened
- 1 cup low-fat buttermilk
- 1/4 cup butter, melted
- 1 1/2 teaspoons vanilla extract, divided
- 1 large egg, lightly beaten
- 1/3 cup shelled dry-roasted pistachios, chopped
- 1/2 cup powdered sugar
- 1 tablespoon water
- Preheat oven to 375°.
- Combine flour and next 4 ingredients (through salt) in a large bowl, stirring with a whisk. Cut open tea bags; add tea to flour mixture, stirring well. Make a well in center of mixture.
- Combine buttermilk, butter, 1 teaspoon vanilla, and egg in a bowl, stirring well with a whisk. Add buttermilk mixture to flour mixture, stirring just until moist.
- Place 12 muffin-cup liners in muffin cups; coat liners with cooking spray. Divide batter evenly among prepared muffin cups. Sprinkle nuts evenly over batter. Bake for 15 minutes or until a wooden pick inserted in center comes out clean. Cool for 5 minutes in pan on a wire rack.
- Combine remaining 1/2 teaspoon vanilla, powdered sugar, and 1 tablespoon water, stirring until smooth. Drizzle evenly over muffins.
Hint - Check about 5 minutes early to prevent overcooking and the muffins drying out. I like to under cook my baked goods just slightly since they'll continue to cook for a little bit. This keeps them moist.