Everyday Superfood Natural & Unsalted Slivered Pistachios, 50g

Product Information

Unlike some bakery style muffins that can be dry and crumbly, these moist and full of pistachio flavor muffins are perfectly balanced, and deliver a satisfying texture with every bite. Although this recipe uses melted butter, you can substitute it with any neutral cooking oil. Light olive oil, sunflower oil, or vegetable oil are good options. They all keep the muffins moist, especially in the cold weather. Indulge in the perfect breakfast treat with these moist, fluffy, and full of pistachio muffins! Loaded with nutty real pistachio, these muffins taste like they came from a bakery, if not better. Better than bakery pistachio muffins

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So the ten ingredients for these homemade pistachio muffins are raw pistachios nuts, ground almonds, all-purpose flour, caster sugar, baking powder, melted butter, eggs, orange, milk, and vanilla extract.Cut the dough into slices or squares, spray them with a little bit of water and top with the seeds. And to make these muffins, you don’t need any instant pistachio pudding mix. All ingredients are natural and pretty much a basic staple in your pantry. The only thing that you may not always have ready is pistachios. But everything else is regular items. Preheat the oven to 200C/400F/gas mark 6. Spread the nuts on to a large baking tray and toast them in the middle of the oven for 6-8 minutes, watching them carefully.

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A little note, some bakeries and some people like to add drops of green food coloring to their muffins. Feel free to do so if you want green color muffins. I’m happy with the natural color muffins.

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And if I can persuade you with anything to make this recipe, I’d say you will know what you put in your muffins, and you have full control of how much sugar you use in your recipe. Because I must say that these two things are always my reason for baking. And if you keep the muffins in the refrigerator, they last up to one week. If you like, you can freeze your pistachio muffins for up to 6 weeks. Dry Ingredients: Flour, sugar, baking powder, and salt make up your dry mixture. You can use brown sugar instead of granulated sugar for a little more depth of flavor with the molasses. Preheat the oven to 200C/400F/gas mark 6. Unroll the puff pastry on a board, or straight on to the tin you'll bake it on. Put the pate mixture in the centre in a loaf shape.