Green Pistachio Muffin Food

GREEN PISTACHIO MUFFINS

Steps:

• Preheat the oven to 425 degrees.
• Prepare the muffin tins by greasing them well.
• Combine the dry ingredients including the zest and finely chopped pistachios in a large bowl.
• Cream the butter and sugar together in a mixer with the paddle attachment. Beat the eggs, one at a time, into the creamed mixture until light and fluffy. Add the vanilla and rum extracts.
• Starting with about 1/4 of the dry mixture, alternately add part of the dry ingredients and the milk, briefly mixing after each addition. Do not over-mix the batter.
• Scoop the batter into the prepared tins. Sprinkle the tops with the coarsely chopped pistachios.
• Place the muffins in the oven and immediately turn the temperature down to 375 degrees. Bake for 15 minutes or until the muffins test done.
• After the muffins have cooled for five minutes, remove them from the tins to cool on a wire rack.
• Baker's Note: It's the finely chopped pistachios that give the muffin a green hue. We used a nut chopper to chop ours finely. You can also chop them in a food processor.

PISTACHIO YOGURT MUFFINS

Steps:

• If hydrating dried lemon zest, mix with 1 1/2 teaspoons water in a small bowl and let sit for 15 minutes, then put aside with the other wet ingredients.
• Divide the pistachios by taking 1/2 cup and running through a food processor fitted with a very sharp metal blade until they are practically powder (or ARE powder.) I found that the shredder blade was actually better for this than the traditional swivel blade. Put the powder/near-powder aside with the dry ingredients.
• Run the remaining 1/2 cup of pistachios through a rough chop in the food processor, then put aside for now.
• Line a Texas Muffin pan with 6 liners.
• In a large bowl, mix the flour, pistachio powder, baking powder, salt, sugar, cinnamon, and nutmeg together.
• In another bowl, mix remaining wet ingredients together with a whisk.
• Fold the wet ingredients into the dry mixture and whisk until just combined and there are no more dry spots but don't overmix.
• Whisk in the rough-chopped pistachios.
• Add green food dye now, about 6 drops, if you want the muffins to look bright green.
• Fill each muffin paper about halfway or a little less.
• Bake 25-30 minutes at 350F or until browned on top.