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- 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.
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- In a separate bowl, mix flour, course pistachios,
- baking powder, salt, cinnamon, cardamom and lemon peel.
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- 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.
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- --- variations
- The green color is from the skin/kernels,
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for brighter add Jello Pistachio Pudding
Mix.
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- Buttermilk adds more moisture and tender
middle
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(powder is used with water, not milk).