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There are rhymes in this post. You have been warned.
So, I have an obsession with pistachios.
They're green and lean.
They're delicious and nutritious.
And when you put 'em in a muffin,
it's so good it'll have you blushin'.
They might even make you go a little nutty,
and have the urge to write some poetry.
I hope you forgive me.
Pistachio Muffins
Adapted from Scarletta Bakes
Makes 9 muffins
Note: I halved this recipe from its original. For the full recipe, click the link above.
3/4 cup caster sugar
1/2 cup vegetable oil
1 large egg
1 1/2 cups all-purpose flour
1/2 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1/2 cup buttermilk
1/2 tsp vanilla extract
3/4 cup pistachio kernels; roughly chop half of these and use the other half to make a pistachio paste (see below)
Preheat oven to 175C. Line a muffin tin with your favorite liners.
To make the pistachio paste, place half the amount of pistachios into the bowl of a food processor. Process for 30 seconds, scrape down the sides of the bowl and process another 30 seconds more. Pulse the mixture a few more times until you get to the consistency of a dry, coarse paste. Set aside.
Sift together flour, baking soda, baking powder and salt together in a small bowl. Set aside.
Cream together the sugar and oil in a large bowl (wooden spoon works fine). Add the egg and vanilla, beat until incorporated. Add the dry ingredients, alternating with the buttermilk, beginning and ending with the flour mixture. Mix until just incorporated. Beat in the pistachio paste and fold in the chopped pistachio kernels.
Scoop the batter into the prepared muffin tin about 3/4 way full. Bake for 24-28 minutes or until a tester inserted into the muffin comes out clean. Cool on a wire rack. Or stuff hot into your mouth. (Totally worth it.)