Pistachio Muffins
 
1/2 cup soft butter
1/2 cup sugar 
1/2 tsp vanilla
2 Jumbo eggs 
1/2 cup milk 
1  1/4 cup flour (AP works, for soft and moist use pastry)
1/2 cup pistachios (shelled, not skinned, course chopped) 
2 tsp baking powder 
1/2 tsp salt 
1/2 tsp teaspoon ground cinnamon
1/2 tsp teaspoon ground cardamom
1/2 tsp teaspoon grated lemon peel (fresh is better, dry will work)
1/2 cup chopped pistachios 
 
 
 
Preheat oven to 350 degrees F. 

Cream the butter with sugar,  add vanilla, and beat until smooth. 
Add eggs one at a time, beating after each. Mix in the milk. 
 
In a separate bowl, mix flour, course pistachios, 
baking powder, salt, cinnamon, cardamom and lemon peel. 
 
Mix the two bowls, just until moist.  Lightly fold in 1/4 cup chopped pistachios. 
Setup muffin tins with paper or use silicone pans. 
Dish into tins and top with the rest of chopped pistachios.
Bake for 30 minutes at 350.
 
--- variations 
The green color is from the skin/kernels, 
            for brighter add Jello Pistachio Pudding Mix.
 
Buttermilk adds more moisture and tender middle 
            (powder is used with water, not milk).
 

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