Description
Source: http://www.preparedpantry.com/pistachiomuffins.htm
Ingredients
- All-purpose Flour
- Baking Powder
- Salt
- Ground Cinnamon
- Nutmeg
- Lemon Zest
- Pistachios
- Butter
- Granulated Sugar
- Eggs
- Vanilla Extract
- Rum Extract
- Milk
Instructions
- Preheat the oven to 425 degrees
- Prepare the muffin tins by greasing them well
- Combine the dry ingredients including the zest and finely chopped pistachios in a large bowl
- Cream the butter and sugar together in a mixer with the paddle attachment
- Beat the eggs, one at a time, into the creamed mixture until light and fluffy
- Add the vanilla and rum extracts
- 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 over-mix the batter
- Scoop the batter into the prepared tins
- Sprinkle the tops with the coarsely chopped pistachios
- Place the muffins in the oven and immediately turn the temperature down to 375 degrees
- Bake for 15 minutes or until the muffins test done
- After the muffins have cooled for five minutes, remove them from the tins to cool on a wire rack
- Bakers
- We used a nut chopper to chop ours finely
- You can also chop them in a food processor