Tasty Tuesday: Pistachio-Chai Muffins

Guess what, DP readers? I'm not the Dweller.

I -- the Kitchen Ninja-- am very excited to be making my first-ever appearance as a guest blogger, here at the Dwelling Place. Once we discovered that we share not only a mutual friend but an unhealthy obsession with DIY and HomeGoods, the Dweller graciously asked me to contribute a Tasty Tuesday entry.

Anyone who has ever read my blog knows that I love interesting, seemingly contradictory flavor combination -- like mustard molasses cookies-- sounds wicked gross, right? But noooooooo, they're totally spicy-sweet and yummy.

Trust me. Ninjas don't lie.

So today I give you pistachio-chai muffins. Yes, chai. As in chai tea. Yes, you will be opening tea bags and dumping them into your batter.

Again, trust me.

I love love love the nutty/sweet/spicy flavor combination and the beautiful chartreuse green of the pistachios on top, but, even better, these muffins are quick to prepare and healthy! They make a great grab-and-go breakfast muffin.

And, to add to their near-perfection, they can be individually wrapped in plastic wrap, bagged in a ziplock and frozen: when you want one, just pull it out of the freezer and thaw at room temperature or microwave it for about 20 seconds.

Enjoy the muffins and tell me and the Dweller know what you think!

 

Pistachio-chai muffins

(adapted from a recipe by Maureen Callahan in Cooking Light magazine)

Ingredients

1 3/4 cups flour (about 1 3/4 cups)

1/2 cup packed light brown sugar

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

2 chai tea bags, opened

1 cup buttermilk (low-fat is best, if you can find it)

1/4 cup butter, melted

1 1/4 teaspoons vanilla extract

1 large egg, lightly beaten

1/3 cup shelled dry-roasted pistachios, chopped

Directions

Preheat oven to 375 degrees.

Combine flour and next 4 ingredients 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.

In a separate bowl, combine buttermilk, butter, vanilla, and egg, stirring well with a whisk. Add buttermilk mixture to flour mixture, stirring just until moist.

Place 12 muffin-cup liners in muffin cups. 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 and then completely on a wire rack.

* Note from Dweller *  See folks I told you exciting thing were happening here this week!!  Make sure you make the trip over to the Ninja's site...you'll be hooked I promise!!

Comments

[Peg]

Hey Ninja and Dweller..so glad I was the little match maker. YOu both have great blogs!

[Julianne]

Thanks, Peg!

[Dweller]

Hooray for Peg!!!

[How Many Calories]

I enjoyed reading all of your posts your blog contain a lot of valuable information. You have done a nice job.

[Lamb Shanks Recipe]

I also love contrasting flavors and copied the recipe for the muffin great for my Lamb Shanks Recipes. This is a great find to pair it with my lamb. Thank you.