Soft pistachio muffins, with a delicate green color, enriched with pistachio spread and decorated with chopped pistachios.
Beat the eggs with the sugar until the mixture is pale and frothy.
Add the oil, the milk and the pistachio spread, mixing well to combine.
In another bowl, combine the 00 flour, the pistachio flour, the baking powder and the salt.
Gently fold the dry ingredients into the wet mixture, stirring only as much as necessary until you obtain a homogeneous batter.
Fill the muffin liners about two-thirds full with the batter and sprinkle the top with chopped pistachios.
Bake in a preheated conventional oven at 180°C for 18–20 minutes (check doneness with a toothpick).
Remove the muffins from the oven and let them cool on a cooling rack before enjoying them.
Muffin pan
Muffin liners
Whisk or electric mixer
Mixing bowls
Cooling rack
Oven
Serve cooled; optionally dust with powdered sugar or add pistachio cream to enrich.
Italia
| Energy (kcal) | 343.53 |
| Carbohydrates (g) | 27.29 |
| of which Sugars (g) | 14.18 |
| Fat (g) | 22.14 |
| of which Saturates (g) | 3.53 |
| Protein (g) | 9.19 |
| Fiber (g) | 2.56 |
| Sale (g) | 3.93 |
