A battle for Sunday breakfast domination has begun in my house. For a while now, you have been seeing that my oldest Hungry Puppy has been making lovely muffins and scones for breakfast on Sundays. Not to be outdone, my youngest Hungry Puppy has been starting to create breakfast items as well (things like toast with strawberry syrup and tootsie rolls. Because that is what 6 year olds really want for breakfast!). This morning, my youngest Hungry Puppy got her turn to make muffins (with a little help). She decided on these pistachio raisin muffins, and they were so delicious! The muffins were moist and tender inside, and were full of raisins and whole pistachios. At first, I thought it was a mistake not to chop the nuts, but they were perfect!
Pistachio Raisin Muffins
1 3/4 cup all purpose flour
1/3 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup cold butter
1/2 cup raisins
1/2 cup pistachios
1/2 cup milk
1 egg
Preheat the oven to 400F. Grease 6 jumbo muffin cups, or 12 regular size cups.
Place the flour, sugar, baking powder, and salt in a large bowl, and stir to combine. Using a fork, or pastry blender, cut in the butter until the mixture resembles coarse crumbs. Add the raisins and pistachios, then stir in the milk and egg until the mixture is evenly moistened.
Spoon the batter into the prepared muffin cups. Bake in the preheated oven for about 20 minutes, or until a toothpick inserted in the center comes out clean. Makes 6 jumbo muffins, or 12 regular muffins.
Enjoy! -Hungry Puppy S, and Cardamommy
0 comments :
Post a Comment