I found this recipe in the latest issue of Cooking Light Magazine and decided to make it using decaf chai tea from Easton Teas, LLC*. Decaf so I could nosh at night and not worry about staying up too late. I didn’t have pistachios on-hand, so I substituted pecans. I also lacked powdered sugar, so I couldn’t add the icing at the end. The muffins aren’t very sweet, lacking the icing, but were still quite good.
I’ll probably freeze most of these and take them out for snacks to have at work.
*Easton Teas is on Goldsborough Street, just a couple of doors down from the Coffee Cat/Night Cat. She has a very wide selection of teas. She also has a booth at the open-air farmer’s market on Saturdays, where she sells potted and dried herbs and home-baked peanut butter dog treats.