Pistachio Muffins -

Prep Time:45

Cook Time:30

Total Time:1 15

Add a handful of pistachios to a medium-sized bowl. Pour boiling water over them for a couple of minutes, then drain and rinse in cold water. Place them onto a clean kitchen towel and rub them to take off the skin. You may have to peel some with your fingers. Once this is done and the nuts are at room temperature, crush the pistachios with a food processor. Mix the peeled ground pistachios, sugar, and cardamom in a small bowl. Set aside.
Next, use the portion of pistachios reserved for the batter and add them to a food processor or nut grinder. Process until they are ground into small uniform pieces. Add flour, sugar, baking powder, and sea salt to a medium sized bowl. Whisk ground pistachios into the dry ingredients.
In a large bowl, add the milk, eggs, and olive oil and whisk until smooth. Add the dry ingredients to the wet ingredients. Then add the rose water and vanilla extract. Whisk until just combined.
Preheat the oven to 425ºF. Line the pan with cupcake liners. If you have two muffin pans, put 6 liners in each tray. Use a large spoon or ice cream scoop to add a scoop of batter to each liner until you’ve used up the rest of the muffin batter. Sprinkle each each muffin with sugar, cardamom, and crushed pistachios. Reduce the temperature to 350ºF, Bake for 25-30 minutes minutes or until a cake tester or tooth pick is inserted into the center and comes out clean. Let the muffins rest on a cooling rack before serving.

Use a large spoon or ice cream scoop to add a scoop of batter to each liner until you've used up the rest of the batter.

Remove the skin from the pistachios. That paper thin layer revealed after removing the pistachio's shell taste sharp and astringent which may be overwhelming if you leave them on.

Servings: 12 muffins

Calories: 292kcal