Good to make anytime, but great for Saint Patrick's Day or Christmas, because of the green coloring. To be honest, I often don't add the pistachio nuts, because they are pretty expensive and the muffins give you the pistachio taste with the pudding in it. BTW, I think they taste more like a cupcake than a muffin.
PISTACHIO MUFFINS
(makes 2 dozen)
Ingredients:
*1/2 cup vegetable oil
*3/4 cup granulated sugar
*2 eggs
*1/4 cup sour cream
*1 teaspoon pure vanilla extract
*1/2 teaspoon almond extract
*1 cup whole milk
*2 cups all purpose flour
*1 (3.4 ounce) box pistachio instant pudding mix
*1/2 teaspoon salt
*2 teaspoons baking powder
*1/2 cup pistachio nuts, chopped (optional)
*1/2 cup coconut (optional)
Directions:
~Preheat oven to 350 degrees.
~Spray a muffin tin with cooking spray. If you are using paper liners spray them with cooking spray too.
~In a large mixing bowl, mix vegetable oil, sugar, eggs, sour cream, vanilla extract, almond extract, and milk and mix until light and creamy.
~Add flour, pudding mix, baking powder and salt and mix until just combined.
~Fold in pistachios and coconut.
~Divide mixture evenly into muffin tin.
~Bake for 16-20 minutes or until a toothpick comes out clean.
~If you aren't using paper liners, allow muffins to cool for 10 minutes, before removing from pan. If you are using paper liners, you can remove from pan right away.
~Transfer to cooling rack and allow to cool completely.
Variations:
~Add 1/2 cup dried cranberries
~Add 1 cup chocolate chips
~Add 1 cup white chocolate chips
~Substitute pistachio nuts with pecans or walnuts
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