I told y’all about my little pistachio obsession lately. It has slowly crept into baked goods.
The Huz ate about 5 of these in one sitting. I will be rationing the rest out to him because I like to bring them to work to have with my coffee (which I’m trying to quit). Well, I guess I wouldn’t call it trying so much as telling people I’m trying to quit and then still drinking it every day. There’s worse habits than coffee, I suppose. One of them is lying. Lying about drinking/quitting coffee is a pretty bad habit, I’d say.
Pistachio Chai Muffins, adapted from Cooking Light
1 cup all purpose flour
1 cup whole wheat flour (I used spelt flour because I had it)
1/2 cup brown sugar or sucanat
1 t baking powder
1 t baking soda
1/4 t salt
2 chai tea bags, opened
1 cup milk (I used almondmilk)
1/4 cup butter (I used Earth Balance)
1 t vanilla, divided
1/3 cup pistachios, chopped
Let’s do this:
Preheat oven to 375 degrees. Mix the flour thorough the salt in a large bowl. Add the contents of the tea bags and whisk together.
In a separate bowl, add the milk, butter, 1 t vanilla, and egg. Stir with a whisk. Add wet ingredients to the dry and stir until just combined (leave a few lumps – over-mixing will make them tough!).
Line your muffin pan with muffin liners and spray the liners with cooking spray (new technique I learned from Cooking Light). Pour batter evenly into the muffin cups. Bake for 15 minutes.
Optional “frosting”: combine 1/2 t vanilla, 1/2 c powdered sugar and 1 T water in a bowl and drizzle over muffins like so: