Tuesday, May 03, 2011

Super Yummy and Super Easy Pistachio-Chai Muffins

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!

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