Recipe Talk

A local bakery in our home town made these very delicious, large moist pistachio nut muffins. The bakery has gone out of business. Does anyone have a recipe for this or one that might be adapted. Thanks.

Pistachio Muffins

(12 servings)

1 cup all-purpose flour
1 cup whole-wheat flour
3/4 cup brown sugar
3/4 cup low-fat milk
1/2 cup applesauce
1/2 cup vegetable or canola oil
1/2 cup oats - quick or old fashioned
1/3 cup pistachio nuts - finely chopped
1 large egg - lightly beaten
1 Tablespoon baking powder
1/2 teaspoon salt

For Topping (just mix togeter):
1/4 cup pistachio nuts - finely chopped
3 Tablespoons brown sugar
Preheat oven to 400 degrees.

Prepare 12 muffin cups with papers or generous coating of cooking spray.

In a large mixing bowl, sift together the flours, sugar, oats, nuts, baking powder and salt.

In a separate bowl, mix together milk, applesauce, oil and egg.

Add wet ingredients to dry ingredients and mix until just moistened.

Fill prepared muffin cups a little more than 3/4 full. Sprinkle topping evenly over each muffin.

Bake for about 20 minutes until golden brown. Stick a toothpick in the center of one of the muffins. If it comes out dry, the muffins are done. If there's a little batter stuck to it, you need to cook the muffins longer.

Allow muffins to cool before serving.

This recipe makes a dozen muffins. As far as delicious muffins go, this is a fairly low-fat recipe (no butter).

PISTACHIO PUDDING MUFFINS

4 eggs beaten

1 package Duncan Hines Butter Golden Cake Mix

1 Cup flour

1 pkg. pistachio instant pudding

1 Cup sour cream

1/4 cup water

1/4 cup oil

1/2 cup chopped pistachio nuts

1 large chocolate bar chopped into chunks (optional)

DIRECTIONS:

Sift flour with cake mix.

Add instant pudding and mix.

Add cake mixture to eggs and stir well.

Next, add wet ingredients and stir well.

Fold in nuts and/or chocolate chunks

Pour into greased muffin cups

Sprinkle sugar on top.

Bake at 425 degrees for 15 minutes.