Pistachio Chai Muffins

Chai chai chai!



For the muffins:

1 3/4 cup all purpose flour
1/2 cup packed medium brown sugar

1/2 cup caster (white) sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 tea bags blended chai tea, opened
1 cup buttermilk
1/3 cup vegetable oil
1 1/2 teaspoon vanilla extract, divided
1 large egg
cooking spray (or oil)
1/3 cup shelled dry-roasted pistachios, chopped

For the drizzle:

1/2 cup powdered sugar
1 tablespoon water
1 teaspoon vanilla

Preheat oven to 375°.

In a mixing bowl, whisk together the flour, brown sugar, baking soda, baking powder and salt.

Next, prepare the chai. Use scissors to open the tea bags and add it to the flour mix. If the tea is coarse rather than fine, pulse in a food processor prior to adding it to the flour mix.

In a separate bowl, combine the egg, buttermilk, butter and 1 teaspoon vanilla. Make a well in the center of the flour mixture and pour in the egg mixture. Stir until just combined.

Spoon the batter into greased or lined muffin cups. Sprinkle the chopped pistachios over top. 

Bake for 15 minutes or until a toothpick inserted in the center comes out clean.

While the muffins cool, make the icing. Blend together the powdered sugar, 1/2 teaspoon vanilla and 1 teaspoon water. Drizzle over top of the muffins.

Recipe adapted from Cooking Light