Pistachio-Chai Muffins

The lawn needs mowed.

The leaves in the driveway need cleaned up.

The weeds along the fence need to be killed. 

The house could use a good scrubbing. 

I should really clean out my closet. 

I need to go to the grocery store.

That's my to-do list from today. I wasn't very successful. 

But my exact words to the Viper Pilot this morning on the phone were, 

"I think today, I will simply sit here and exist. That's all."

Thursday and Friday were long days. I taught all day and then went to the HPC to work on my thesis paper in the evenings. Poor Ethel was home alone for 14 hours both days. Fortunately, she has her little doggie-door and a nice big backyard, so she was fine. I'm sure she sun bathed all day. But I missed her and I know she missed me because she went bazerk when I got home. I love my dog.

I wanted a day off. I did work on my research a bit from home. (Thank you, VPN remote access). So there I was, existing. I was flipping through a magazine on the couch, wearing my wedding shoes (I wear my shoes around the house to get them broken in...yes, I do mean plural shoes, I am that girl who has three pairs of shoes for her wedding day...) and then I saw it. A picture of a muffin. And it changed the rest of my day.

I adore pistachios and chai so there was no doubt in my mind that I had to make these. I also liked the fact that it had a simple glaze on top. It adds a little sweetness to the mix bringing that festive quality other breakfast muffin recipes lack. Who doesn't love a festive muffin?

Pistachio-Chai Muffins
adapted from Cooking Light

Print this recipe!

• 1-3/4 cups all-purpose flour (I used white whole wheat)
• 1/2 cup packed brown sugar
• 1 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp salt
• 2 chai (black) tea bags, opened
• 1 cup nonfat buttermilk
• 1/4 cup butter, melted
• 1-1/2 tsp pure vanilla extract, divided
• 1 large egg, lightly beaten
• cooking spray
• 1/3 cup shelled, dry-roasted pistachios, chopped
• 1/2 cup powdered sugar
• 1 Tbsp water

Preheat oven to 375 degrees F. 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 tsp vanilla, and egg in a medium 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 degrees F for 15 minutes or until a wooden pick inserted in center comes out clean. Cool for 5 minutes in pan or on a wire rack. 

Combine remaining 1/2 tsp vanilla, powdered sugar, and 1 Tbsp water, stirring until smooth. Drizzle evenly over muffins.

The flavor the chai was subtle, but noticeable. I ate one, and then had another. These lil' buggers are quite addicting. I'll be making them again to share next time. But this batch is all mine!! :)

Cooking Light so kindly provided the nutritional facts for this recipe. 

Amount per serving:

Calories 192

Fat 6.2 g

Sat fat: 2.7 g

Mono fat 2.1 g

Poly fat: 0.8 g

Protein: 3.9 g

Carb: 30.5 g

Fiber: 0.9 g

Chol: 26 mg

Iron: 1.2 mg

Sodium: 259 mg

Calcium: 61 mg

ENJOY!