I just got this recipe out of the latest issue of Cookie Light magazine. I adapted it slightly (you know how I love using whole wheat pastry flour!). The original recipe calls for two Chai tea bags. I did not have tea bags, but, I did have Chai Latte K-Cups! I think they make the muffins taste great! Give these muffins a try - my kids LOVED them for breakfast!
1 3/4 c. whole wheat pastry flour (you can use all-purpose if you'd rather)
1/2 c. brown sugar
1 tsp. baking powder
1 tsp. baking soda
2 chai latte K-Cups (or two chai blend tea bags)
1 c. buttermilk
1/4 c. butter, melted
1 1/2 tsp vanilla, divided
1 large egg
1/3 c. shelled dry-roasted pistachios, lightly crushed
1/2 c. powdered sugar
1 Tbl water
Preheat oven to 375F
Combine flour, brown sugar, powder, soda, salt & contents of Chai Latte K-Cup. Mix well. In another bowl, combine buttermilk, melted butter, 1 tsp vanilla and egg. Whisk to combine. Add buttermilk mixture to flour mixture, stirring till just combined.
Spray a 12 muffin-cup pan with cooking spray. Divide batter evenly among muffin cups. Sprinkle pistachios evenly over batter. Bake for 15 minutes or until a wooden pick inserted in center comes out clean. Cool for 5 minutes in pan and then transfer muffins to a plate.
Combine 1/2 tsp vanilla, powdered sugar & 1 Tbl water; stir until smooth. Drizzle sugar mixture evenly over cooled muffins.
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