Pistachio Chai Muffins

By BClover

Author/Source:
Gastronomy Blog
Servings: 6

Ingredients

• 1 3/4 Flour, all purpose, unenriched, unbleached
• 1/2 cups Brown sugar
• 1 teaspoon Baking Powder
• 1 teaspoon Baking soda
• 1/4 teaspoons Salt
• 2 each Chai tea bags, opened
• 1 cups Buttermilk
• 1/4 cups Butter, melted
• 1 teaspoons Vanilla, pure extract
• 1 medium Egg or egg substitute
• 1/3 cups Pistachios, chopped
• 1/2 teaspoons Vanilla, pure extract
• 1/2 cups Powdered sugar
• 1 Tablespoon Water

Preparation

Step 1

Directions:

Preheat oven to 375°. 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, vanilla, and egg in a bowl, stirring well with a whisk. Add buttermilk mixture to flour mixture, stirring just until moist. Place 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. Combine remaining vanilla, powdered sugar, and water, stirring until smooth. Drizzle evenly over muffins.

Freezing Directions:

Let dry. Divide among freezer bags and freeze until ready to serve. TO SERVE: Thaw and reheat in microwave.