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Sunday, October 23, 2011

Pistachio Muffins



Pistachio Muffins
Pistachios have recently become a favorite snack, and while looking for something new to make this morning for breakfast, I found a recipe for pistachio muffins that sounded delish. A few adjustments and here's what I came up with. I'm pretty sure you'll enjoy these moist, flavorful muffins as much as I did!

3 cup all-purpose flour
1 cup sugar
2 tablespoons baking powder
1 box instant pistachio pudding
2 eggs, beaten
1 1/4 cups milk
1/2 tsp almond extract
3/4 cup vegetable oil
1/2 cup chopped pistachios
2-3 drops green food coloring--optional

Topping:
1/4 cup finely chopped pistachios
2 tablespoons melted butter
2 tablespoons sugar

Mix flour, sugar, baking powder and dry pudding mix.  Combine eggs, milk, food coloring and oil; add to dry mixture and mix until just moistened. Fold in chopped pistachios.  Fill baking cups 2/3 full. Sprinkle tops of muffin with finely chopped pistachios.


Bake 15-18 minutes in preheated 365-degree oven, or until muffins test done.  Let muffins rest for 10 minutes before removing from the pan.  Brush muffin tops with melted butter, and sprinkle with sugar.  Serve immediately, or store in air-tight container.  Serving: 21 regular sized muffins. 
 


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