Happy St. Patrick’s Day! One of the favorite recipes we serve on St. Patrick’s Day are pistachio muffins which are a lovely shade of pastel green. The flavor and color of the muffins comes mainly from pistachio instant pudding mix, which actually doesn’t contain any pistachio at all, but is flavored the way people have come to expect “pistachio” to taste. Added real chopped pistachios enhance their taste nicely. Enjoy!
1/4 cup (1/2 stick) butter
1/2 cup sugar
3 1/8-ounce package instant pistachio pudding mix
2 large eggs
2 teaspoons baking powder
1/2 teaspoon salt
2 1/2 cups flour
1 1/4 cup milk
1/2 cup shelled, coarsely chopped pistachios
Preheat oven to 375 degrees. Grease a muffin tin with non-stick vegetable oil spray.
In a bowl cream together the butter, sugar, and pudding mix until smooth. Add eggs, beating for several minutes and scraping the bowl, till the mixture is smooth and shiny. Beat in the baking powder and salt.
Gently beat the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is combined. Stir in the pistachios saving out 2 tablespoons for sprinkling on top of the muffins. Spoon the batter into the muffin tin and sprinkle with the reserved nuts blended with a little sugar.
Bake the muffins for about 25 minutes or until they begin to brown around the edges and a toothpick inserted in the middle of a muffins comes out clean.
Joy and Jim Fischer, Innkeepers/Owners
Celebrating 100 years of history in 2010