PISTACHIO YOGURT MUFFINS
A bit labor-intensive compared to my other delightfully simple and lazy muffin recipes...but the taste is worth it! Note that unless you add dye, these will not have the deep green appearance of storebought pistachio muffins-- since all those usually have dye in them, the green that naturally occurs from pistachios is a muted pastel green! Those raw shelled pistachios from Whole Foods are perfect for this. A food processor is required. Adjust baking time if making 12 regular size muffins, I prefer 6 Texas Muffins.
Provided by the80srule
Categories Quick Breads
Time 55m
Yield 6 Texas Muffins, 6 serving(s)
Number Of Ingredients 13
Steps:
- If hydrating dried lemon zest, mix with 1 1/2 teaspoons water in a small bowl and let sit for 15 minutes, then put aside with the other wet ingredients.
- Divide the pistachios by taking 1/2 cup and running through a food processor fitted with a very sharp metal blade until they are practically powder (or ARE powder.) I found that the shredder blade was actually better for this than the traditional swivel blade. Put the powder/near-powder aside with the dry ingredients.
- Run the remaining 1/2 cup of pistachios through a rough chop in the food processor, then put aside for now.
- Line a Texas Muffin pan with 6 liners.
- In a large bowl, mix the flour, pistachio powder, baking powder, salt, sugar, cinnamon, and nutmeg together.
- In another bowl, mix remaining wet ingredients together with a whisk.
- Fold the wet ingredients into the dry mixture and whisk until just combined and there are no more dry spots but don't overmix.
- Whisk in the rough-chopped pistachios.
- Add green food dye now, about 6 drops, if you want the muffins to look bright green.
- Fill each muffin paper about halfway or a little less.
- Bake 25-30 minutes at 350F or until browned on top.
Nutrition Facts : Calories 464.8, Fat 21.8, SaturatedFat 3.3, Cholesterol 67.3, Sodium 419.1, Carbohydrate 57, Fiber 3.4, Sugar 20.4, Protein 12
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EMMANUEL MENASH AMEWUGAH
[email protected]I love the combination of pistachio and yogurt in these muffins. They are a delicious and healthy snack.
Dover Olayinka (Dover'o)
[email protected]These muffins are a great way to use up leftover yogurt. I always have a container of yogurt in my fridge, so it's nice to have a recipe that I can use it in.
Samuel Njunguna
[email protected]I'm not a big fan of pistachios, but I still enjoyed these muffins. The yogurt and honey glaze really balanced out the flavor.
Grace mathew
[email protected]I made these muffins for my kids and they loved them! They are a great way to get them to eat more yogurt.
Pastor Celestine Vine
[email protected]These muffins are the perfect grab-and-go breakfast or snack. I love that they are packed with protein and healthy fats.
Sewly Khan
[email protected]I didn't have any honey on hand so I used maple syrup instead. The muffins still turned out great.
MD JALIL
[email protected]The muffins were a little too dry for my taste. I think I would add an extra 1/4 cup of yogurt next time.
Mahesh Gk
[email protected]These muffins are so easy to make and they taste amazing. I love that I can use ingredients that I already have on hand.
joshua nwokpoku
[email protected]I followed the recipe exactly and the muffins turned out perfectly. They were light and fluffy, with a delicious pistachio flavor.
Dead Head
[email protected]The pistachio yogurt muffins were a hit at my brunch party. Everyone raved about how moist and flavorful they were.
Taskeen Zafar
[email protected]I love that these muffins are made with yogurt instead of butter or oil. It makes them a healthier option without sacrificing any taste.
Alkawthar Abdulsalam
[email protected]These pistachio yogurt muffins were a delight! The combination of yogurt and pistachio gave them a moist and flavorful texture, while the honey glaze added a touch of sweetness. I will definitely be making these again.