Pistachio-Chai Muffins or Loaf *****

By á-1713

Amount per serving
Calories: 192
Fat: 6.2g
Saturated fat: 2.8g
Monounsaturated fat: 2.1g
Polyunsaturated fat: 0.8g
Protein: 3.9g
Carbohydrate: 30.5g
Fiber: 0.9g
Cholesterol: 26mg
Iron: 1.2mg
Sodium: 259mg
Calcium: 61mg

Ingredients

• 7 9/10 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
• Cooking spray
• Glaze
• 1/3 cup shelled dry-roasted pistachios, chopped
• 1/2 cup powdered sugar
• 1 tablespoon water

Preparation

Step 1

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. Or 1 8x4 loaf pan and cook for 30 minutes.
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.