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Barbara Radzvilla Pistachio Muffins




Source of Recipe


Buddy Cookbook


List of Ingredients




2 C flour
3/4 C sugar
2 t baking powder
1/2 t cinnamon
1/4 t baking soda
1/4 t salt
6 oz. sweet cooking chocolate, coarsely chopped
1/2 C coarsely chopped pistachios
1 C milk
1/2 C butter, melted
1 t grated lemon peel
1 t vanilla
1 egg, slightly beaten
1/3 C seedless raspberry jam


Recipe



Preheat oven to 375°. Line muffin cups with paper baking cups or grease bottoms only. In large bowl, combine flour, sugar, baking powder, cinnamon, baking soda and salt; blend well. Reserve 1/3 cup of the largest pieces of the chocolate. Reserve 2 tablespoons of the pistachios. Stir remaining chopped chocolate and pistachios into dry ingredients. In small bowl, combine milk, butter, lemon peel, vanilla and egg; blend well. Add to dry ingredients all at once; stir until dry ingredients are just moistened. Fill each muffin cup with 2 heaping tablespoons of batter. Spoon teaspoon of the jam in center of batter in each cup. Spoon about 1 heaping tablespoon of the remaining batter over the jam in each cup. Top each with the reserved chopped chocolate and pistachios. Bake for about 20-25 or until tests done.