1 3/4 cups flour
1/2 cup packed brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 chai tea bags
1 cup low-fat buttermilk
1/4 cup butter, melted
1 1/2 teaspoons vanilla extract
1 large egg, lightly beaten
1/3 cup shelled dry-roasted pistachios, chopped
1/2 cup powdered sugar
1 tablespoon water
Preheat oven to 375°.
Combine flour, brown sugar, baking powder, baking soda, and salt in a large bowl. Stir with whisk until combined. Cut open tea bags; add tea to flour mixture, stirring well. 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.
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.
Combine remaining 1/2 teaspoon vanilla, powdered sugar, and 1 tablespoon water, stirring until smooth. Drizzle glaze over muffins.
