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   Jello Pistachio Pudding Mix (optional, more to add color)  
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
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 jello (if used). 
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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