By An Edible Mosaic
We watched The Sound of Music one afternoon last week – all 174 minutes of it. I can be extremely good at multi-tasking though. While watching, I not only made slow-simmered beef taco meat for dinner (and I mean seriously slow-simmering...it cooks for three to four hours on the stovetop! But if you're looking for the best tacos, I've got you covered), but I also made these muffins. We needed sustenance at about the 120 minute mark and these flavorful muffins were perfect.
Prep Time: 10 mins Total Time: 28 mins
Ingredients for the Muffins:
1 cup (250 ml) 1% milk
1 Tbsp lemon juice
1 cup all-purpose flour
¾ cup whole-wheat flour
¾ cup coconut palm sugar (or lightly packed brown sugar)
1 tsp baking powder
1 tsp baking soda
¼ tsp salt
2 chai tea bag, opened (I used Tazo Organic Chai)
¼ cup canola oil
1 tsp pure vanilla extract
1 large egg
¼ cup shelled roasted, unsalted pistachio, chopped
Preheat oven to 375F; line a muffin tray with paper liners (or butter and flour the muffin wells).
Pour the milk into a medium bowl and drizzle in the lemon juice; let the milk and lemon juice sit for 3 minutes without stirring or moving the bowl.
Whisk together the flours, sugar, baking powder, baking soda, salt, and tea in a large bowl.
Stir the oil, vanilla, and egg into the bowl with the milk/lemon juice.
Stir the wet ingredients into the dry all at once, being careful not to over-mix.
Scoop the batter into the muffin tray and sprinkle the pistachio on top.
Bake until a toothpick inserted inside comes out clean, about 16 to 18 minutes. Cool completely.
Ingredients for the Glaze:
½ cup powdered sugar
½ tsp pure vanilla extract
3 tsp water
Once the muffins have cooled, make the glaze. Whisk together the powdered sugar, vanilla, and enough water so it reaches your desired consistency.
Drizzle the glaze on the cooled muffins and allow it to set before serving.
For the full post, visit An Edible Mosaic.