Pistachio Chai Muffins

Coffee and I have a candy coated relationship. Meaning my ratio of coffee to milk/sugar is about 1 to 10. I love the taste of coffee but it has to be very subtle. I need sweet and lots of flavoring. Plus I just do not really want to be a caffeine addict. A few years ago I was in a local coffee shop and I saw chai tea on the menu. I had really never heard of it but was intrigued so I ordered my first cup and fell in love! Iced coffee has become my summer treat but I do still love chai. Cruising around on Pinterest one day I came across this recipe and knew that it would be perfect for our Fall menu. I whipped up a batch this past weekend and coupled it with a homemade pumpkin spice latte and immediately yearned for cooler weather. Happy September to everyone!

Pistachio Chai Muffins

Author/Source:

Gastronomy Blog

Ingredients:

• 1 3/4 Flour, all purpose, unenriched, unbleached
• 1/2 cups Brown sugar
• 1 teaspoon Baking Powder
• 1 teaspoon Baking soda
• 1/4 teaspoons Salt
• 2 each Chai tea bags, opened
• 1 cups Buttermilk
• 1/4 cups Butter, melted
• 1 teaspoons Vanilla, pure extract
• 1 medium Egg or egg substitute
• 1/3 cups Pistachios, chopped
• 1/2 teaspoons Vanilla, pure extract
• 1/2 cups Powdered sugar
• 1 Tablespoon Water

Directions:

Preheat oven to 375°. 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, vanilla, and egg in a bowl, stirring well with a whisk. Add buttermilk mixture to flour mixture, stirring just until moist. Place 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. Combine remaining vanilla, powdered sugar, and water, stirring until smooth. Drizzle evenly over muffins.

Freezing Directions:

Let dry. Divide among freezer bags and freeze until ready to serve. TO SERVE: Thaw and reheat in microwave.

Servings: 6

This Post will be linked at:

• Full Plate Thursday at Miz Helen’s Country Cottage
• It’s a Keeper Thursday at Everyday Tastes
• Frugal Food Thursday at Frugal Follies
• Transformation Thursday at The Shabby Creek Cottage
• Hooking up with HOH at House of Hepworths
• Strut your stuff at Somewhat Simple

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This entry was posted on Thursday, September 8th, 2011 at 12:00 pm and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.