I have discovered yet another fun new nut to play with! I mean pistachios guys. Have you ever baked with them before? Today marked the first time for me when I made Pistachio Muffins for breakfast this morning. I adapted the recipe from here but will again re-write it with the changes I made. First, let me say that pistachios really are such cool nuts. I have never eaten them before and thus, never realized that they were so unlike the nuts we usually see.
I was not able to find pistachios that were already shelled, so this created the longest step of this baking piece. It wasn’t a painful process or anything, just took longer and required a bit more effort than I prefer. You know how I like to dump and bake. This process introduced me to the wonderful colors of pistachios. Each layer, something new. Inside the shell, there is a paper thin part that is a deep purple. After you wipe that away the pistachio itself is almost neon green, which explains why they always color pistachio recipes as such. When you crack the pistachio in half, you’ll see that the inside is a vibrant yellow glaring like the sun.
What I loved about this one – it seems like a great healthified recipe, combining whole wheat flour, oats, low fat (I used fat free) milk, and more. Any time I can get a little extra fiber into a recipe, I’m a happy lady. Not only that, but they did not TASTE healthified. They were a great muffin and would make a tasty addition to the end of any dinner. They stand on their own as a breakfast muffin. Eat a banana with it and drink a cup of orange juice and you’ll be a happy person too.
What I changed in the recipe – it originally called for applesauce, which I don’t bake with so I used all oil; I added a 3.4 ounce package of pistachio pudding mix to make sure the pistachio taste was in there; I increased the topping amount by 50% because it just wasn’t enough to cover the muffins.
- 2 cups whole wheat flour
- 3/4 cup light brown sugar
- 1/2 cup old fashioned oats
- 1/4 cup chopped pistachios
- 1 tablespoon baking powder
- 1 3.4 ounce package pistachio pudding mix
- 1/2 teaspoon salt
- 3/4 cup fat free milk
- 1 cup oil
- 1 egg
- 1/2 cup chopped pistachios
- 3 tablespoons brown sugar
- Preheat oven to 400 degrees and place muffin cups in 12 count muffin pan. Combine flour, sugar, oats, pistachios, baking powder, salt, and pistachio pudding mix in a bowl until blended. In separate bowl combine milk, oil and egg until blended. Pour wet mixture into dry mixture just until combined. Do not over mix. Fill muffin cups 2/3 way full. For topping, mix pistachios and brown sugar in a small bowl. Spoon topping onto top of each batter filled cup. Bake in oven for 18 to 22 minutes.