Yield: 12 servings (serving size: 1 muffin)
7 9/10 oz all-purpose flour (about 1-3/4 cups)
1/2 C packed brown sugar
1 tsp. baking powder (Clabber Girl Of Course!)
1 tsp. baking soda
1/4 tsp. salt
2 TBSP chai blend tea
1 C low-fat buttermilk
1/4 C butter, melted
1-1/2 tsp. vanilla extract, divided
1 large egg, lightly beaten
1/3 C shelled dry-roasted pistachios, chopped
1/2 C powdered sugar
1 T water
1. Preheat oven to 375 degrees
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 tsp vanilla and egg in a bowl, stirring well with a whisk. Add buttermilk mixture to flour mixture, stirring just enough until moist.
3. Place 12 muffin-cup liners in muffin cups; coat liners with cooking spray. Divide batter evenly amont prepared muffin cups. Sprinkle nuts evenly over batter. Bake at 375 degrees for 15 minutes or until a wooden toothpick inserted in center comes out clean. Cool for 5 minutes in pan on a wire rack.
4. Combine remaining 1/2 tsp vanilla, powdered sugar and 1 tablespoon water, stirring until smooth. Drizzle over muffins.