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Pistachio Chai Muffins

<p>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!</p>
6 Servings Recipe By

Ingredients

  • 1 3/4 cups Flour, All-Purpose
  • 1/2 cups Brown Sugar
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • 1/4 teaspoons Salt
  • 2 individual Tea Bags, Chai
  • 1 cup Buttermilk
  • 1/4 cups melt Butter
  • 1 teaspoon Vanilla #1
  • 1 individual Egg
  • 1/3 cups chop Pistachios, Shelled
  • 1/2 teaspoons Vanilla #2
  • 1/2 cups Powdered Sugar
  • 1 tablespoon Water

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 2 muffins
  • 398 Calories
  • 13g Total Fat
  • 6g Sat Fat
  • 0g Trans Fat
  • 62mg Cholesterol
  • 427mg Sodium
  • 62g Total Carb
  • 2g Fiber
  • 30g Total Sugars (Includes 27g Added Sugars)
  • 8g Protein
  • 16 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Combine flour, brown sugar, baking powder, baking soda and salt in large bowl with a whisk.
  2. Cut open tea bags; add tea to flour mixture, stirring well.
  3. Make a well in center of mixture.
  4. Combine buttermilk, butter, vanilla #1, and egg in a bowl, stirring well with a whisk.
  5. Add buttermilk mixture to flour mixture, stirring just until moist.
  6. Place liners in muffin cups; coat liners with cooking spray.
  7. Divide batter evenly among prepared muffin cups.
  8. Sprinkle nuts evenly over batter.
  9. Bake at 375° for 15 minutes or until a wooden pick inserted in center comes out clean
  10. Cool for 5 minutes in pan on a wire rack
  11. Combine vanilla #2, powdered sugar, and water, stirring until smooth.
  12. Drizzle evenly over muffins.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Combine flour, brown sugar, baking powder, baking soda and salt in large bowl with a whisk.
  2. Cut open tea bags; add tea to flour mixture, stirring well.
  3. Make a well in center of mixture.
  4. Combine buttermilk, butter, vanilla #1, and egg in a bowl, stirring well with a whisk.
  5. Add buttermilk mixture to flour mixture, stirring just until moist.
  6. Place liners in muffin cups; coat liners with cooking spray.
  7. Divide batter evenly among prepared muffin cups.
  8. Sprinkle nuts evenly over batter.
  9. Bake at 375° for 15 minutes or until a wooden pick inserted in center comes out clean
  10. Cool for 5 minutes in pan on a wire rack
  11. Combine vanilla #2, powdered sugar, and water, stirring until smooth.
  12. Drizzle evenly over muffins.
  13. Allow muffins to cool completely.
  14. Divide among freezer bags, label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: Countertop
  2. Reheat in microwave 1 minute or until heated through.

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