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Do you love a pistachio muffin? I do, but those green things we’ve eaten in bakeries and cafeterias–though they hit the spot–aren’t remotely close to the real deal. Part of being small batch authentic is using the best ingredients and techniques in what I bake and cook. So, no green food coloring here. No pistachio pudding from a box. I took about half of an 8 oz. bag of pistachios, shelled them, measured them, chopped them and made these seven beautiful, naturally green-tinted muffins. If you’re a pistachio fan, you really must try them, too!

KATTY’S PISTACHIO MUFFINS
¼ cup butter, softened
½ cup sour cream
¼ cup light brown sugar
¼ cup granulated sugar
1 egg
½ teaspoon vanilla extract
½ teaspoon almond extract
2 tablespoons milk
3/4 cup all-purpose flour
½ cup shelled unsalted pistachios–¼ cup chopped fine, ¼ cup a bit more coarse
½ teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
½  a lemon, zested

Cream butter and sugars. Add egg, vanilla and almond extracts; mix well. Add sour cream and milk. Combine dry ingredients including 1/4 cup of finely chopped pistachios; gradually add to creamed mixture, stir till moistened. Now stir in the more coarsely chopped pistachios and lemon zest.

I’m a big fan of my Wilton silicone baking cups for making muffins. Brush seven of them with melted butter, then spoon the batter to the fill line.

Bake at 400 degrees F for 20 minutes or a toothpick inserted into the center comes out clean.

Makes seven of the most delicious pistachio muffins you’ve ever had!

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