Vanilla Chai Muffins

12 ingredients
4 steps

Ingredients

  • 1-1/4 cup Flour
  • 1/2 cups Whole Wheat Flour
  • 1/2 cups Packed Brown Sugar
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • 1/4 teaspoons Salt
  • 2 Vanilla Chai Blend Tea Bags (Single-serving Size), Opened
  • 1 cup Low-fat Buttermilk
  • 1/4 cups Unsalted Butter, melted
  • 1 teaspoon Vanilla Extract
  • 1 Large Egg, Lightly Beaten
  • 2 Tablespoons Turbinado Sugar

Directions

  1. 1
    Preheat oven to 375°F and line a 12-cup standard muffin pan with baking cups; coat baking cups with cooking spray. Whisk together flours, brown sugar, baking powder, baking soda, and salt in a large bowl. Cut open tea bags and whisk into flour mixture; make a well in the center of the mixture.
  2. 2
    Combine buttermilk, melted butter, vanilla, and egg in a medium bowl; add to flour mixture and stir just until combined. Fill each baking cup 3/4 full of batter and sprinkle each with 1/4 teaspoon turbinado sugar.
  3. 3
    Bake for 15 minutes, until a toothpick inserted in the center comes out clean. Let muffins cool in pan on a wire rack for 2 minutes before removing from pan to serve warm or cool completely.
  4. 4
    Store muffins in an airtight container at room temperature up to 2 days.

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