(Recipe can be found on the Cooking Light site here.)
Step by Step Instructions:
To make these gorgeous muffins, the following ingredients are required: Brown Sugar, All-Purpose Flour, Buttermilk, Baking Soda, Vanilla Extract (I used Vanilla Bean paste, because I love seeing the bits of vanilla bean throughout the muffins), Baking Powder, Dry Roasted and Unsalted chopped Pistachios, Powdered Sugar, 1 Egg, 1/2 stick (1/4 cup) butter, and 2 Chai Tea Bags.
Begin by preheating the oven to 375 degrees. Then combine the flour, brown sugar, baking powder, baking soda, and salt in a large bowl and whisk it together.
Next, grab a pair of scissors and cut open the two chai tea bags and pour the tea directly into the dry ingredient mixture. Combine it well with the whisk. Then make a well in the middle of the dry ingredients.
In a microwave-safe bowl, melt the butter in the microwave (be sure to cover it with a paper towel to keep your microwave clean). While the butter cools, beat the egg in a medium sized bowl, then add the buttermilk, 1 teaspoon vanilla extract, and melted butter.
Whisk this mixture well.
Pour the egg and buttermilk mixture into the well in the middle of the dry ingredients.
Then, using a wooden spoon, mix the batter up until it’s just combined. Be sure not to overwork the muffin batter.
This recipe makes 12 muffins. I lined my muffin tins with liners and then used cooking spray to make sure that each one was greased well.
The batter is then evenly divided between the liners. To the top of the batter, I sprinkled 1/3 cup of the pistachios evenly among each muffin tin. Then they were ready to bake in the oven for about 15 minutes or until a toothpick is inserted and comes out clean.
Remove the baked muffins and let them cool on a wire rack in the muffins tins for 5 minutes.
Then remove them from the tins and let them cool directly on the wire rack.
In the meantime, I made a glaze for the muffins by combining 1/2 cup of powdered sugar, 1 Tablespoon of water, and 1/2 teaspoon of vanilla extract. I whisked the ingredients together…
…and drizzled the glaze over the top. It might be smart to put some wax paper under the wire cooling rack before drizzling the glaze just to keep your counters clean in the future…I’m just sayin’. 🙂 These muffins are fabulous slightly warmed, so I highly recommend digging in right away! Seriously, they are delightful, mouthwatering, and I hope you enjoy!
7.9 ounces all-purpose flour (about 1 3/4 cups)
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
1. Preheat oven to 375°.
2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. 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.
3. 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 at 375° for 15 minutes or until a wooden pick inserted in center comes out clean. Cool for 5 minutes in pan on a wire rack.
4. Combine remaining 1/2 teaspoon vanilla, powdered sugar, and 1 tablespoon water, stirring until smooth. Drizzle evenly over muffins.
12 servings (1 muffin = a serving)
Saturated fat: 2.8g
Monounsaturated fat: 2.1g
Polyunsaturated fat: 0.8g
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