Email to Amy       

Recipe Categories: shubie74's HOME PAGEAmish Appetizers Appliances_PaniniMaker Appliances_Waffle_Maker Bars Beverages Beverages_Alcoholic Beverages_Milkshakes Beverages_Punches Beverages_Smoothies Biscuits Breads Breakfast Cakes Camping Candy Canning Casseroles Casseroles_Beef Casseroles_Chicken Casseroles_Vegetables Cheesecakes Chowders Christmas Condiments Cookies Cooking_For_Two Copycat Crockpot Cupcakes Desserts Dips Dips_Spread Dips_Sweet Fish_and_Seafood Frostings Fruit Fudge Gifts_in_A_Jar Gluten-free Grilling Halloween Homemade Jams Kids Lowfat Marinades Meatballs-n-Meatloafs Meats Meats-Pork Meats-Turkey Mexican Microwave Misc Muffins Pasta Pets Pies Pizza Potatoes Poultry Pudding RecipeLinks Rice Salads_and_Dressings Salsas Sandwiches Sauces Seasonings Snacks Soups Stews Stir_Fry St_Patricks_Day Sugar_Free Syrups Thanksgiving Tips Valentines Vegetables Vegetarian Weight_Watchers Wings Wraps

Pistachio Pudding Muffins




Source of Recipe


*


List of Ingredients




Pistachio Pudding Muffins

4 eggs, beaten
1 butter yellow cake mix
1 c. flour
1 small box instant pistachio pudding
1 c. sour cream
1/4 c. water
1/4 c. oil
1/2 c. chopped pistachios
sugar
chopped pistachios



Recipe



In a bowl, sift flour and cake mix together. Stir in pudding mix. Add dry mixture to beaten eggs; stirring well. Add sour cream, water and oil; mixing well. Fold in 1/2 cup chopped pistachios. Pour batter into a greased or paper-lined muffin tin, filling each 2/3 full. Sprinkle extra pistachios and sugar on top of each muffin. Bake at 425° for 15 minutes. Remove from pan and cool on a wire rack.