I really should make muffins more often.  They are perfect for breakfast, beautiful as an afternoon snack, and happiness just before bed.  Beautiful little bundles of goodness.  When a recipe calls for Chai Tea, Buttermilk, and Pistachios and you happen to have all of them in the house….it’s a sign.  These Pistachio-Chai Muffins have hints of cinnamon, ginger, star anise, clove, cardamom…all the wonderful spices that make Chai Tea so comforting.

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Pistachio-Chai Muffins

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 12

Author Cooking Light May 2011

Ingredients

For the muffins…

• 7.9 oz. all-purpose flour about 1 3/4 cups
• 1/2 cup packed brown sugar
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1/4 tsp. salt
• 2 chai blend tea bags opened
• 1 cup low-fat buttermilk
• 1/4 cup butter melted
• 1 tsp. vanilla
• 1 large egg lightly beaten
• Cooking spray
• 1/3 cup shelled dry-roasted pistachios chopped

For the glaze…

• 1/2 cup powdered sugar
• 1 Tbl. water

Instructions

For the muffins…

• Preheat oven to 375 degrees.
• Combine flour, brown sugar, baking powder, baking soda, and salt. Cut open tea bags and add tea to flour mixture, stirring well with a whisk. Make a well in center of mixture. Combine buttermilk, melted butter, 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 tin, coat liners with cooking spray. Divide batter evenly among prepared muffins cups. Sprinkle chopped nuts evenly over batter. Bake at 375 for 15 minutes or until tooth pick inserted in center comes out clean. Cool for 5 minutes in pan on a wire rack.

For the glaze…

• Combine 1/2 tsp. vanilla, powdered sugar, and water in a small bowl, stirring until smooth. Drizzle evenly over muffins.

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