I’ve had my eye on this recipe for a while. I found it in Cooking Light magazine, tabbed it and then forgot to make it. Typical. My Cooking Light magazine collection is a disaster. Most of the pages are ripped, stained or scribbled on. As are all my other cooking magazines and some of my cook books too. I can’t help it. Flipping through those glossy pages froths up so many culinary ideas and experiments that I simply must get down RIGHT NOW! Mostly, I use the recipes I find as inspiration for new recipes that I can share on the blog. But sometimes (like now) I strictly follow the letters on the page. These pistachio chai muffins were simply too good to be tampered with.
Ingredients: (makes 12 muffins)
Borrowed from Cooking Light
1 3/4 cup all purpose flour
1/2 cup packed brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 tea bags blended chai tea, opened
1 cup buttermilk
1/4 cup melted butter
1 1/2 teaspoon vanilla extract, divided
1 large egg
cooking spray (or oil)
1/3 cup shelled dry-roasted pistachios, chopped
1/2 cup powdered sugar
1 Tablespoon water
Directions: Preheat oven to 375 degrees F.
In a mixing bowl, whisk together the flour, brown sugar, baking soda, baking powder and salt.
Next, prepare the chai. Use scissors to open the tea bags and add it to the flour mix. If the tea is coarse rather than fine, pulse in a food processor prior to adding it to the flour mix.
In a separate bowl, combine the egg, buttermilk, butter and 1 teaspoon vanilla. Make a well in the center of the flour mixture and pour in the egg mixture. Stir until just combined.
Spoon the batter into greased or lined muffin cups. I used silicone liners and they worked great.
Sprinkle the chopped pistachios over top.
Bake for 15 minutes and place on a wire rack to cool.
While the muffins cool, make the icing. Blend together the powdered sugar, 1/2 teaspoon vanilla and 1 teaspoon water. Drizzle over top of the muffins.
Serve with a mug of hot tea or coffee.
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