Pistachio-Chai Muffins

• 7.9 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

1. Preheat oven to 375u0b0.
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 375u0b0 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.

flour, brown sugar, baking powder, baking soda, salt, chai blend, lowfat buttermilk, butter, vanilla, egg, cooking spray, pistachios, powdered sugar, water

Taken from www.myrecipes.com/recipe/pistachio-chai-muffins (may not work)