I have been married to a wonderful Christian man since 1976. The Lord has blessed us with two daughters and two sons. I consider each day the Lord gives me on the earth yet another chance to serve Him.

Friday, January 22, 2021

Pistachio Muffins

 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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