Ingredients:
1 ¾ cup all-purpose flour
¼ cup sugar
2 ½ tsp. baking powder
¾ tsp. salt
½ tsp. cinnamon
¼ tsp. cloves
¼ tsp. cardamom
¼ tsp. ginger
1/8 tsp. black pepper
1 egg
½ cup milk
1 black tea bag
1/3 cup cooking oil
2 large bananas, mashed
1/3 cup pistachios, chopped
Guidelines:
Preheat your oven to 400 degrees.
In a small saucepan, or in the microwave, heat the milk until warm but not scalding. Add the tea bag and let steep until the milk is a creamy brown color.
In a large mixing bowl, combine flour, sugar, baking powder, salt, cinnamon, cloves, cardamom, ginger, and black pepper. Make a well in the center of the dry mixture.
In the center of the well, beat the egg. Add the oil and the tea infused milk. Stir all ingredients together until just moistened. Batter should be slightly lumpy.
Gently fold in the mashed bananas and pistachios. I like to leave my bananas on the chunky side, so I don’t mash mine until they look like puree, but however you like them is fine.
Grease muffin cups or line with paper baking cups. Bake in a 400 degree oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
Let cool briefly, then remove muffins from the pan and let cool on a wire rack.
Adjust recipe for high altitude cooking.
