Tweet
Pistachio Muffin Recipe
Makes enough for a pan of Jumbo muffins or about 10 large cupcake size.
Ingredients:
1 1/2 cup flour
2 tsp baking powder
pinch salt
1/2 tsp cinnamon
1/2 tsp ginger
1 tsp lemon zest, optional
1 cup shelled pistachios (divided in half, but I cheated and got pistachio topping)
1/2 cup butter oil marg or oil
2/3 cup flour
2 eggs
2 tsp rum or vanilla extract
1/2 cup liquid, I used Van. Enr. Rice Dream
Preheat your oven to 425 and put your muffin papers in your baking pan.
Cream the fat and sugar and add the eggs. Add your likker and then slowly add your dry ingredients. Do not overmix
Spoon the batter into the tins and sprinkle the tops with the rest of the pistachios. Turn the oven temp down to 375 and bake for about 15 minutes, or until done. Enjoy them !
Makes enough for a pan of Jumbo muffins or about 10 large cupcake size.
Ingredients:
1 1/2 cup flour
2 tsp baking powder
pinch salt
1/2 tsp cinnamon
1/2 tsp ginger
1 tsp lemon zest, optional
1 cup shelled pistachios (divided in half, but I cheated and got pistachio topping)
1/2 cup butter oil marg or oil
2/3 cup flour
2 eggs
2 tsp rum or vanilla extract
1/2 cup liquid, I used Van. Enr. Rice Dream
Preheat your oven to 425 and put your muffin papers in your baking pan.
Cream the fat and sugar and add the eggs. Add your likker and then slowly add your dry ingredients. Do not overmix
Spoon the batter into the tins and sprinkle the tops with the rest of the pistachios. Turn the oven temp down to 375 and bake for about 15 minutes, or until done. Enjoy them !