Healthy Pistachio-Chai Muffins
I’m not usually a big fan of muffins since they’re usually packed full of fat and calories. But this muffin not only is simple to make, it also has several healthy benefits. The pistachios are high in antioxidants, helping reduce LDL cholesterol. They’re also high in Vitamin B6, which plays a crucial role in the formation of myelin or your nerves. Another major benefit that you get from pistachios versus any other nut are the two carotenoids, called lutein and zeaxanthin. Both are these nutrients protect your cells from damage from free radicals.
If that wasn’t enough reason to eat these muffins, the chai gives you several more reasons. Chai tea is a black tea base with many spices added to it, including cinnamon, cardamom, clove, nutmeg, ginger and fennel.
Cinnamon is my favorite spice added into it, not only because of the taste but because it improves circulation, increases vitality and helps reduce fatigue.
Cardamom is a little more unknown here in the US but in both the Indian and Chinese cultures, cardamom is used a lot. And for good reasons since it’s believed to help the lungs, kidneys and heart function properly.
Cloves are a native spice to Indonesia and have been used by the Chinese since 300 BC. Cloves have pain-relieving and antiseptic attributes and also help the body absorb the benefits from other herbs and spices.
Both nutmeg and ginger are good spices for digestion regulation.
Fennel comes from the gardens of medieval France and Germany. They started using it to treat both kidney and ocular problems
Cook Time
Ingredients
- 1 3/4 cup cup all-purpose flour
- 1/2 cup brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 bags chai blend tea, opened
- 1 cup low-fat buttermilk
- 1/4 cup butter, melted
- 2 teaspoon vanilla
- 1 large egg, lightly beaten
- 1 cup shelled pistachios, chopped and divided into half
Directions
1. Preheat oven to 375 degrees.
2. Combine flour and next 4 ingredients (to the salt) in a large bowl with a whisk.
3. Add tea to flour mixture, stirring well.
4. Make a well in center of mixture
5. Combine buttermilk, butter, vanilla and egg in large bowl until thick.
6. Add buttermilk mixture to flour mixture, stirring just until moist.
7. Add in ½ cup of chopped pistachios.
8. Place into muffin pan.
9. Sprinkle remainder of nuts over the batter.
10.Bake at 375 degrees for 15 minutes or until fork comes out clean.
| Nutrition Facts | |
|---|---|
| Serving size: 1 muffin | |
| Calories | 190 |
| Calories from Fat | 54 |
| % Daily Value * | |
| Fat 6 g | 9% |
| Saturated fat 1 g | 5% |
| Unsaturated fat 5 g | |
| Carbohydrates 30 g | 10% |
| Fiber 1 g | 4% |
| Protein 4 g | 8% |
| Cholesterol 20 mg | 7% |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
