Soft pistachio muffins, with a delicate green color, enriched with a pistachio spread and decorated with granules.
Whisk the eggs with the sugar until obtaining a light and frothy mixture.
Add the oil, milk, and pistachio spread, mixing well to combine.
In another bowl, combine the all-purpose flour, pistachio flour, baking powder, and salt.
Gently fold the dry ingredients into the wet mixture, mixing just enough to obtain a homogeneous batter.
Fill the muffin cups about 2/3 with the batter and sprinkle the surface with pistachio granules.
Bake in a preheated static oven at 180°C for 18–20 minutes (check the doneness with a toothpick).
Remove the muffins and let them cool on a wire rack before tasting.
Stampo per muffin
Pirottini
Frusta o sbattitore
Ciotole per preparazione
Griglia per raffreddare
Forno
Serve cooled; optional a dusting of powdered sugar or pistachio cream to enrich.
Italy
| 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 |
