Honey and Toasted Pistachio Muffins
Adapted from Cooking Light April 2007
Yield: 12 servings (serving size: 1 muffin)
Ingredients
- 1 1/4 cup whole wheat flour (about 4 3/4 ounces)
- 1 cup all-purpose flour (about 4 1/2 ounces)
- 1 1/4 teaspoons baking soda
- 1/8 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1 cup buttermilk
- 1/2 cup packed brown sugar
- 2 tablespoons canola oil
- 2 large eggs, lightly beaten
- Cooking spray
- 3 tablespoons finely chopped pistachios
- 2 tablespoons honey
Preparation
Preheat oven to 350°.
Lightly spoon flours into dry measuring cups level with a knife. Combine flours and next 3 ingredients (through nutmeg) in a medium bowl,
and stir well with a whisk. Make a well in center of mixture. Combine buttermilk, sugar, canola oil, and eggs;
add to flour mixture,
stirring just until moist. Spoon batter into 12 muffin cups coated with cooking spray.
Sprinkle evenly with pistachios.
Bake at 350° for 15 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; cool on a wire rack. Drizzle honey evenly over tops of the muffins.
Serve for breakfast, brunch or snack.
5 comments:
These look great. My pistachio loving daughter would go made on these. I love the drizzle of honey at the end.
Great work!!
I've been on a pistachio kick lately too...eating them straight from the bag. I'm addicted right now! I like the idea of using them on muffins. I bet they do add a nice little crunch.
I looove pistachios, these sounds really good!
I don't cook with pistachios nearly enough, thanks for the reminder! You know.. in fact I think I have only made savoury things with pistachios (like pesto). I will definitely have to try these.
i love the topping of pistachios and honey, delicious!
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