So, as usually happens about once a week, I got bit by the baking bug yesterday.
It may have been that I just couldn’t look at another math problem.
Shh…baking doesn’t count as math! Don’t ruin it for me!
Or it may have been that in between every SINGLE math problem yesterday I had to take a break to add to this.
It also could have something to do with my unabashed excitement when I realized that my sister actually had all the ingredients needed to make these muffins that have been on my list for the past 9327492380432 years.
I mean, that or I was just so desperate to not look at my stupid GRE book anymore that pretty much anything else sounded like a good idea.
No matter the impetus, I’m glad I was so moved to make them because they came out pretty dang good.
Pistachio-Chai Muffins (from Cooking Light)
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 plain soymilk
- 1/4 cup butter, melted
- 1 1/2 teaspoons vanilla extract, divided
- 1 large egg, lightly beaten
- Cooking spray
- 1/3 cup shelled dry-roasted pistachios, chopped
- 1/2 cup powdered sugar
- 1 tablespoon water
Directions:
1. Preheat oven to 375°.
2. 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 soymilk, butter, 1 teaspoon 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.
4. Combine remaining 1/2 teaspoon vanilla, powdered sugar, and 1 tablespoon water, stirring until smooth. Drizzle evenly over muffins.
These are the prettiest muffins! I like it when you get the baking bug. 🙂
Haha – I kinda like it too…now if only I could get someone to do my dishes for me every time it happens!
I am absolutely loving all the ingredients in these muffins! Pistachios and chai! They seem so exotic… I’ve been including pistachios in my baking and cooking these past few weeks too!
Wow! Those look amazing!!!
They were! 🙂
I kind of want to leave work right now and go make these. I LOVE chai & pistachios! 🙂
It was an AWESOME flavor combo! I loved that the recipe called for literally opening a chai tea bag and dumping it right into the batter!
These look fantastic!!! I would totally bake them instead of doing math. I HATE math with a burning passion.
Haha – you and me both!
Interesting recipe! I like how you actually mix the tea into the flour, never heard of that before! Looks very yummy 🙂
I know I’d never heard of it before either – it was actually what drew me to the recipe in the first place!
These look amazing! Beautiful and delicious! Brain food!
🙂 Exactly!
Those muffins look amazing! And, that’s totally math! And, you are practicing your test taking skills because you are under the time constraints of the kitchen timer when baking! 🙂
Haha I like the way you think! 🙂
wow – looks amazing! putting this recipe on the list for future events 🙂
enjoy! 🙂
those look absolutely amazing!
Thanks! They were definitely pretty delicious!
Wow, these look great and I love the idea of using the chai from the teabag! Your white plate is so pretty too, I love the pattern around the edge 🙂
Thank you!!
Wow, Amazing
DarkJade-