butter top bar

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Thursday, February 10, 2011

Whole Wheat Pistachio Muffins

 Easy and delicious, these muffins hit the spot, and the aroma coming from your 
oven is intoxicating! 
 A trick I like to use: Use a standard ice-cream scooper for muffins. It makes them even and is much easier to control the batter!

Growing up there would often be green pistachio muffins in our kitchen, and they made me happy. So I decided why not make myself happy again with these homemade delicious treats.

Whole Wheat Pistachio Muffins
2 cups whole wheat flour*

1 cup all-purpose flour*

1 cup sugar

2 tablespoons baking powder

1 box instant pistachio pudding 

2 eggs, beaten

1 1/4 cups milk

1/2 tsp almond extract

3/4 cup vegetable oil

3 drops green food coloring
Crushed pistachios for sprinkling on tops of muffins (optional)

Pre-heat oven to 375
Mix flour, sugar, baking powder and dry pudding mix.

Combine eggs, milk, extract, food coloring and oil
Add to dry mixture and mix until just moistened.

Fill baking cups three quarters of the way full.

Bake 15 to 25 minutes in preheated oven, or until muffins test done.

*can also use 3 cups all-purpose flour

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