You guys, it’s Thursday! That means only mean one thing- tomorrow’s FRIDAY! yay yay yay!! We have several ideas how we’ll stay busy during this forecasted rainy weekend, but nothing is set in stone.
My vote is a little family trip to IKEA. I know I’ll walk out of there feeling serious buyers remorse, but our “formal” living/dining room is in serious need of a makeover. You know, just the basics- a new couch, storage for all my child’s crap and a new rug. When we moved into our current house 2 years ago, we left this big open space empty and called it the playroom.
I’m over it.
It will remain his play area, yes, but the space needs to function better. Plus, he’s getting to the age of playing with blocks…and blocks, if you remember, have sharp edges. Umm, no. Those blocks need a home.
My husband, asking for chunks to be taken out of his feet, fails to see the need for this makeover and wants to go to the snow (assuming we get snow).
I have an easy solution… we do both. Obviously.
One thing I do know for certain, these pretty little muffins will be going along for the ride wherever we end up.
Healthy Pistachio Chai MuffinsPrint Recipe Pin Recipe Rate Recipe
- 2 cups white whole wheat flour
- 2 chai blend tea bags - opened
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 cup low-fat buttermilk
- 2 tablespoons canola oil
- 1/3 cup applesauce
- 2 teaspoons vanilla extract
- 1/4 cup maple syrup
- 2 eggs - lightly beaten
- 1/3 cup shelled dry-roasted pistachios - chopped
- 1/2 cup powdered sugar
- 1 tablespoon milk or water
- Preheat oven to 375 degrees F. Line muffin tin with paper liners or coat with non-stick cooking spray. Set aside.
- In a large mixing bowl mix together the flour, contents of chia tea bags, baking powder, baking soda, salt, cinnamon, ground ginger, and ground cloves. Set aside.
- In a separate larger bowl whisk together the buttermilk, oil, applesauce, vanilla extract, maple syrup and eggs until completely combined.
- Stir the wet ingredients into the dry ingredients, being careful not to over-mix.
- Scoop the batter into the muffin wells and sprinkle with chopped pistachios. Bake for 15-18 minutes, or until toothpick inserted into the center comes out clean (take care not to over cook). Allow muffins to cool completely.
- Once the muffins have cooled, make the glaze- whisk together the powdered sugar with milk until desired consistency is reached.
- Drizzle the glaze on the cooled muffins and serve!