While everyone was waiting anxiously for the Superbowl on Sunday, all I could think about were these muffins.
And, I’ve been thinking about them since May 2011, in fact. Crazy, right?
So, when I posted to Facebook “Let’s do this!” to support the Seahawks yesterday, I thought – look who’s talking – you haven’t made those muffins in 3 years.
Yet, I’ve been hanging onto the recipe that long because I was so intrigued by the ingredients. Check them out!
It has all the right stuff. Cinnamon, ginger, cloves, cardamom, nutmeg and vanilla bean. What’s not to love?
My head would’ve never thought to open a tea bag and cook with it. But, why not? The label has all the good makings for a tasty muffin.
Let’s do this, shall we?
Whip up the rest of the ingredients like super-fast.
And, the batter gets all speckled-like, like this.
Put them into the oven and they’re perfectly done at 12 minutes! So easy peasy!
A few quick tips for baking great muffins:
- Avoid over-stirring the batter, which can toughen it. The batter should be lumpy. Your goal is just to moisten the ingredients.
- Spray your muffin liners with cooking spray.
- Cool in the pan 5 minutes, then move them to a cooling rack.
Simple to make from scratch and ready in less than 30 minutes!
- 1 and ¾ cups all-purpose flour
- ½ cup packed light brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 chai blend tea bags, opened
- 1 cup low-fat buttermilk
- ¼ cup butter, melted
- 1½ teaspoons vanilla extract, divided
- 1 large egg, lightly beaten
- Cooking spray
- ⅓ cup shelled dry-roasted pistachios, chopped
- ½ cup powdered sugar
- 1 tablespoon water
- 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, 1 teaspoon 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° for 12 to 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 ½ teaspoon vanilla, powdered sugar, and 1 tablespoon water, stirring until smooth. Drizzle evenly over muffins.
Recipe adapted from Cooking Light My Recipes @ Pistachio-Chai Muffins.