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Pistachio Muffins

I  recently had a pistachio muffin at a local coffee shop that was delicious.  So I decided to try and replicate it at home.  The results while not spectacular, were good.  I thought they turned out a bit dry but the kids loved them as did Jeff.

Ingredients

  • 1 1/3 cup all purpose flour (I think I used 1 cup of unbleached white flour and 1/3 cup of white whole wheat flour)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon lemon zest
  • 1/2 cup pistachios, finely ground
  • 1/2 cup butter (softened)
  • 2/3 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1/2 teaspoon rum extract (I didn’t have any so I used a bit more vanilla instead)
  • 1/2 cup milk
  • 1/2 cup pistachios, coarsely chopped

Directions

  • Preheat oven to 425º
  • Combine the dry ingredients together including the zest and the finely chopped pistachios in a large bowl.  Set aside.
  • Cream the butter and the sugar together in a large bowl until creamy and fluffy.  Add the eggs, one at a time beating them into the batter before adding the next.
  • Add the vanilla and the rum extract
  • Starting with about 1/4 of the dry mixture, alternately add part of the dry ingredients and the milk, briefly mixing after each addition.  Do not overmix the batter.
  • Scoop the batter into prepared muffin tins, filling them approximately 2/3 full.
  • Sprinkle the tops with the coarsely chopped pistachios.
  • Place the muffins in the oven and immediately turn the oven down to 375º
  • Bake for 15 minutes or until a toothpick comes out dry when inserted into the top of the muffin.
  • Cool in the pan for 5 minutes then transfer to a wire cooling rack.

Makes 12 – 14 muffins.

Note: The recipe I used said that finely chopping the pistachios is supposed to give the muffins their distinctive green coloring.  I chopped mine in my mini spice/coffee bean grinder and the muffins didn’t turn green.

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