Super Yummy and Super Easy Pistachio-Chai Muffins

Ingredients:

1 3/4 c flour

1/2 c packed brown sugar

1 teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon salt

2 chai blend tea bags, opened

1 c lowfat buttermilk**

1/4c butter, melted

1 1/2 teaspoon vanilla, divided

1 large egg, beaten

1/3 c shelled dry roasted pistachios, chopped

1/2 c powdered sugar

1 tablespoon water

• Preheat oven to 375
• Combine first five ingredients, through salt
• Mix in tea
• In a sperate bowl combine buttermilk melted butter egg and 1 tsp vanilla
• Add wet mixture to dry ingredients
• Scoop mixture into prepped muffin cups sprinkle nuts evenly over batter
• Bake for 15-20 minutes or until a wooden tooth pick inserted in the middle comes out dry
• Combine remaining 1/2 tsp of vanilla powdered sugar and water, stir until smooth and drizzle over cooled muffins

Makes 12

** I didn't have buttermilk when I made these but was too lazy to go to the store. So to substitute true buttermilk, I added 1 tablespoon of lemon juice to 1 cup of milk and let it sit for ten minutes before adding. It will curdle a little bit so make sure you mix it before adding to the other ingredients!