We are pleased to announce that as of March 4, 2025, an updated Rich Text Editor has been introduced in the MyFitnessPal Community. To learn more about the changes, please click here. We look forward to sharing this new feature with you!

Pistachio-Chai Muffins

DHalaby73
DHalaby73 Posts: 980 Member
edited September 2024 in Recipes
YIELD: 12 servings (serving size: 1 muffin)
HANDS-ON: 15 MINUTES
TOTAL: 30 MINUTES

COURSE: Breads, Breakfast/Brunch, Snacks

Ingredients
7 9/10 ounces all-purpose flour (about 1 3/4 cups)
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

Preparation
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 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.

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

Amount per serving
Calories: 192
Fat: 6.2g
Saturated fat: 2.8g
Monounsaturated fat: 2.1g
Polyunsaturated fat: 0.8g
Protein: 3.9g
Carbohydrate: 30.5g
Fiber: 0.9g
Cholesterol: 26mg
Iron: 1.2mg
Sodium: 259mg
Calcium: 61mg

Replies

This discussion has been closed.