Saturday, April 19, 2014
I Mustache you a question, do you love pistachios as much as I do?! Yeah, I went there. Seriously though, these things have to be my favorite of the nuts (along with almonds) they're so unique and flavorful and like almonds, they go so well with sweet baked goods and other things...like ice cream!
This is my second baking adventure in the new place, still scoping out suitable food photoshoot places, but I'm getting close.
These muffins have a more cake-like consistency, and as you can see I am still adjusting to our new oven (I baked them 20 degrees below set temp and they still got a wee bit toasted). If you can't find pistachio extract you could always either use almond, or just go without it since the pudding mix has it's own flavoring, it's up to you.
makes about 15 large muffins
1/4 cup butter
1/2 cup sugar
3 1/8-ounce package instant pistachio pudding mix
1/2 tsp pistachio extract
2 large eggs
2 teaspoons baking powder
1/2 teaspoon salt
2 1/2 cups All-Purpose Flour
1 1/4 cups milk
3/4 cup shelled, coarsely chopped pistachios, separated
1.Preheat the oven to 400 degrees F. Line the muffin pan with liners and set aside.
2.In the bowl of a stand mixer fitted with a paddle attachment cream the butter, sugar, and pudding mix until smooth.
3.Add the eggs one at a time, scraping down the side of the bowl as needed. Add the salt, baking powder, and extract.
4.Alternate between adding the milk and the flour, starting and beginning with the flour. Fold in 1/2 cups chopped Pistachios.
5.Spoon the batter into the muffin pan; filling 3/4 of the way to the top.Top each muffin with a few pistachios and bake for 18-20 minutes.
Top with mustaches for a clever disguise.
We also recently added a new member to the Martin family, look for pictures soon!