Yields: 10 muffins

We went through a bit of a phase last winter of doing a weekly batch of muffins.

These pistachio muffins were particularly popular and so here they are for you to try.

Certainly a great way to get rid of that stubborn bag of pistachios that’s been sitting in the pantry for 5 months!

Ingredients

1 1/3 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp nutmeg
1 tsp lemon zest
1/2 cup pistachios, finely chopped
1/2 cup butter
2/3 cup caster sugar
2 large eggs
1 tsp vanilla extract
1/2 tsp rum extract
1/2 cup milk
1/2 cup pistachios, coarsely chopped

Method

1. Preheat the oven to 180c and grease the muffin tins well.
2. Combine the dry ingredients including the zest and finely chopped pistachios in a large bowl.
3. Cream the butter and sugar together in a mixer with the paddle attachment. Beat the eggs – one at a time – unto the creamed mixture until light and fluffy. Add the vanilla and rum extracts.
4. Slowly add the dry mixture and the milk to the batter, ensure not to over-mix the batter.
5. Pour the mixture into the prepared muffin tins. Sprinkle the tops with the coarsely chopped pistachios.
6. Place the muffins in the oven and bake for 15 minutes or until the muffins test done.