Ingredients
-
-
2
-
3/4
-
1/2
-
1/4
-
1/4
-
1
-
1
-
1/2
-
3/4
-
1/2
-
1/2
-
1
-
-
1/4
Directions
Pistachio Crunch Muffins, Recipe courtesy of the California Pistachio Commission, Yummy muffins! I left out the orange peel, can’t stand it myself, but kept everything else as written Love the topping , These had very, very good flavor I didn’t have any pistachios so used raw pumpkin seeds instead Next time I make them I’ll use pistachios
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Steps
|
1
Done
|
Topping:. |
|
2
Done
|
Mix 1/4 Cup Chopped Pistachios With 2 Tablespoons (packed) Brown Sugar. Set Aside. |
|
3
Done
|
Preheat Oven to 400 Degrees F. |
|
4
Done
|
Mix Flour, Sugar, Oats, Pistachios, Raisins, Baking Powder, Orange Peel and Salt in Bowl, Stirring With Spoon Until Well Blended. |
|
5
Done
|
Add Milk, Applesauce, Oil and Egg All at Once. Stir Lightly Just to Mix. Don't Over Mix or Texture Will Suffer. |
|
6
Done
|
Spoon Into 12 Greased or Paper-Lined Muffin Cups. Spoon on Topping. |
|
7
Done
|
Bake For 18 to 22 Minutes or Until Golden Brown, Turning Pan Around After 15 Minutes For Most Even Browning. Cool 5 Minutes Then Remove from Pan and Cool on Wire Rack. |
