Rating: 3.5 stars
29 Ratings
  • 1 star values: 3
  • 2 star values: 3
  • 3 star values: 3
  • 4 star values: 11
  • 5 star values: 9

These healthy muffins get their unique flavor from chai tea blend and roasted chopped pistachios.

Maureen Callahan
Recipe by Cooking Light May 2011

Gallery

John Autry

Recipe Summary

hands-on:
15 mins
total:
30 mins
Yield:
12 servings (serving size: 1 muffin)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • 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 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 1/2 teaspoon vanilla, powdered sugar, and 1 tablespoon water, stirring until smooth. Drizzle evenly over muffins.

Nutrition Facts

192 calories; fat 6.2g; saturated fat 2.8g; mono fat 2.1g; poly fat 0.8g; protein 3.9g; carbohydrates 30.5g; fiber 0.9g; cholesterol 26mg; iron 1.2mg; sodium 259mg; calcium 61mg.
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