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
2-3 drops green food coloring--optional
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.