I had a helper this time! This is a great recipe for kid helpers. Mine will help shell pistachios if they can eat some along the way. Whisking is always popular, and cutting open the tea bag is a fun step for littles. Twelve year old made the glaze.
Here they are pre-glazing:
from Cooking Light 2011 Makes 12 muffins
7.9 ounces all-purpose flour (about 1 3/4 cups) 3.5 ounces (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 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
1. Preheat oven to 375°. Place 12 muffin-cup liners in muffin cups; coat liners with cooking spray.
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.
3. Make a well in center of mixture. Combine buttermilk, butter, 1 teaspoon vanilla, and egg in a bowl, stirring well with a whisk. Add buttermilk mixture to flour mixture, stirring just until moist.
4. 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.
5. Combine remaining 1/2 teaspoon vanilla, powdered sugar, and 1 tablespoon water, stirring until smooth. Drizzle evenly over muffins.