These muffins are superb! I got the idea from a Cooking Light, May 2011 recipe and made a few modifications to remove the cane sugar and boost the whole wheat flour. The result? A fabulous snack for any time of the day! Plus, now I know that I am a fan of chai, which is a blend of spices like cloves, cinnamon, nutmeg, ginger, cardamom and pepper.
1 cup all-purpose flour
3/4 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 chai blend tea bags, opened
1/3 cup maple syrup
1 cup low-fat buttermilk*
1/4 cup butter, melted
1 1/2 teaspoons vanilla extract, divided
1 large egg, lightly beaten
1/3 cup shelled dry-roasted pistachios, chopped
agave nectar, to taste
*combine 1 cup milk with 1 tablespoon lemon juice and let sit for five minutes; may be used as a substitute for the buttermilk
1. Preheat oven to 375°.
2. Combine flours and next 3 ingredients (through salt) in a large bowl. Cut open tea bags; add tea to flour mixture, stirring well.
3. Combine buttermilk, maple syrup, 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. 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 on a wire rack.
5. Drizzle agave nectar evenly over muffins.
Makes 12 delicious muffins.