Pistachio Chai Muffins

I don’t really have much to write about since I just posted an uber long post yesterday.  Today was a nice Sunday, we went on a hike in Forest Park.  It was so nice to get outside and spend time with the family.  Then, after a much needed afternoon nap, I decided to do some more baking.  This recipe comes from the Cooking Light magazine’s May issue.  I love the spices and flavors in chai, so I knew I wanted to try these out!  I made a few adjustments to the recipe to make it a little healthier.  Definitely one to try at home!

Pistachio Chai Muffins

Ingredients

• 1 3/4 cups all-purpose flour
• 1/2 cup packed brown sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 chai blend tea bags, opened
• 1 cup low-fat buttermilk
• 2 TBSP butter, melted
• 2 TBSP unsweetened applesauce
• 1 teaspoon vanilla extract
• 1 large egg, lightly beaten
• Cooking spray
• 1/3 cup shelled dry-roasted pistachios, chopped

• 1. Preheat oven to 375°.
• 2. 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, applesauce, vanilla, and egg in a bowl, stirring well with a whisk. Add buttermilk mixture to flour mixture, stirring just until moist.
• 3. 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.

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