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Nut: Pistachio Muffins

Source of Recipe

Internet


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.