While Chasing Kids

It’s a family tradition – every Saturday we get our caffeine fixes.  Super strong coffee from Philz – for the husband; non-fat spicy chai from Bello – for me.  Two cups. You know, kids should not be drinking that stuff anyways.

Every Saturday Lil’ Jem and I step on a warpath fighting over MY cup of chai.  I burn my mouth trying to chug up as much as I can before sharing it with the tireless almost-3-year-old nagger.

Yes, that photo posted last month, and its caption were not a joke.  We are both addicted!  This stuff is SO good!

So, of course I was super excited when I saw this recipe in my favorite Cooking Light!   

These are only 192 calories, and great for breakfast with some yogurt, or coffee, or chai, and they stay fresh pretty well!  Keep in an airtight container for a couple days, or wrap individually in plastic; place in a zip-top bag, and freeze.  They will keep for  month in the freezer.  To thaw, leave them at room temperature or re-heat.

I skipped the sugar glaze from the original recipe, and they were still delicious – airy, and moist, very light, and flavorful!

Print this recipe

PISTACHIO-CHAI MUFFINS

INGREDIENTS:

• 1 3/4 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp salt
• 2 chai blend tea bags, opened
• 1 cup low-fat buttermilk
• 1/4 cup butter, melted
• 1 1/2 tsp vanilla extract, divided
• 1 large egg, lightly beaten
• Cooking spray
• 1/3 cup shelled pistachios, chopped
• 1/2 cup powdered sugar
• 1 tbs water

Yields 12 muffins

DIRECTIONS:

Preheat oven to 375⁰ F (190⁰ C).  Place 12 muffin-cup liners into the muffin cups, spray them with cooking spray.

In a large bowl whisk the first 6 ingredients, set aside.

In a separate bowl combine buttermilk, butter, 1 tsp of vanilla extract, and the egg.

Make a well in a center of the flour mixture and pour the buttermilk mixture in it.  Stir just until moist.  Leaving a few lumps will actually make the muffins fluffier.

Divide batter evenly between the prepared muffin cups.  Sprinkle the nuts over it.

Bake for 15-20 minutes or until a wooden pick inserted in center comes out clean.

Cool for 5 minutes before transferring to a wire rack.

The original recipe also uses a simple glaze: combine 1/2 tsp vanilla, powdered sugar, and 1 tbs water, stirring, util smooth.  Drizzle over the muffins.

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