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