Pistachios and Chai are such a wonderful combination of flavors. I just purchased a new Cooking Light cookbook and I knew this would be the first recipe I needed to make from it. So delicious served warmed! Enjoy with a hot cup of Chai for the "total Chai experience".
1 3/4 cups flour
1/2 cup brown sugar
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon (my addition)
1/2 tsp ginger (my addition)
1/4 tsp nutmeg (my addition)
2 Chai blend tea bags, opened (I used 3 tea bags)
1 cup low-fat butter milk (if you don't have buttermilk, you may add 1 TBS lemon juice or vinegar to regular milk and let it sit for several minutes)
1/4 cup butter, melted
2 tsp vanilla extract
1 large egg, lightly beaten
1/3 cup shelled salted dry-roasted pistachios, chopped (I used about 100 nuts...yup,100)
1/2 cup powdered sugar
1 TBS water
1/2 tsp vanilla
Preheat oven to 375 degrees. Combine flour, brown sugar, baking powder, baking soda, salt and spices into a large bowl. Stirring with a whisk. Cut open the tea bags and add to the flour mixture, stirring well. Make a well in the center of the 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 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 degrees for 15 minutes or until a wooden pick inserted in center comes out clean. Cool 5 minutes in pan on a wire rack.
To make the glaze, combine the powdered sugar, water and vanilla, stirring until smooth. Drizzle evenly over muffins.
Source: Cooking Light: The Food Lover's Healthy Habits Cookbook