Pistachio Muffins by Barbara
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Recreated the pistachio muffins we had during our Hawaiian vacation for Father's Day for Tom. I guessed at the ingredients. They turned out pretty well! Tom says they are better than the ones that we had and would like me to make them again. So, here is the recipe...
---Barbara
Pistachio Muffins
Makes 12 muffins
2.5 cups all-purpose flour
1 box (1/2 c.) pistachio pudding mix
1 c. white sugar
2 t. baking powder
1/2 t. baking soda
1/2 t. salt
1.5 cups half'n'half
2 eggs, room temperature
1/4 t. almond extract
1/2 cup unsalted butter, melted
2 T. canola oil
1/4 cup chopped salted pistachios for the tops
Preheat the oven to 350 degrees.
Chop the pistachios.
Melt the butter in the microwave in a Pyrex measuring cup, and set aside to cool.
In a large mixing bowl, whisk together the dry ingredients: flour, pudding mix, sugar, baking powder and soda, salt.
In a separate bowl, whisk the eggs until frothy, add the almond extract and the half'n'half and mix well.
The butter should be cool now, so add the 2 T. of oil to the butter and mix together.
Now, using a spatula, mix the batter together by adding the egg mixture first to the dry ingredients, and fold together. Then pour the butter over the top of the batter, and fold it all together. There should not be any white flour spots showing or keep folding it until the batter is smooth and uniform. But try not to overmix it, or the muffins will be tough.
Spray the muffin pan with baking spray or grease them with butter.
Use a 1/3 cup measuring cup, and portion them out evenly into the muffin pan.
Sprinkle the nuts on top. Be generous. The nuts add not only flavor but saltiness.
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| They need more time. This was at the 18 minute mark. Mine took 23 minutes. |
Bake for 22 to 25 minutes until a toothpick comes out clean and the edges start to brown.
Cool in the pan for 15 minutes.
Remove to a rack to cool.
After sampling them on Father's Day, we froze the rest, and pulled them out for breakfast. Reheat in a 275 degree toaster oven for 10 minutes.
Beautiful green, thanks to the pudding mix. It also makes the muffins very moist.
Barbara