Thursday, October 2, 2014

Pistachio Chai Muffins

These Pistachio Chai Muffins are a delicious way to expose picky children to healthy flavors. With everyone having different preferences, this recipe is a great starting point with adjustments to the spices and icing as your taste buds see fit. Many people have reviewed this recipe with their version of the best ingredient proportions, take a look at those review here before you start. Find the starting point ingredient list and directions for Pistachio Chai Muffins below.
    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 $
    Cooking spray
    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.
SRC: Learn more about these Pistachio Chai Muffins at:

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