Last weekend, I looked for a simple and quick recipe to make for the afternoon tea we shared with my in-laws. With my mother-in-law adoring pistachio, I didn’t need to think for long! These little muffins are a treat apparently (yes, I devoured the vanilla and chocolate ones myself ^^) and are very soft!
Ingredients & preparation
1 component · Complete recipe
Batter
Ingredients
- 2 eggs
- 260 g (9.2 oz) plain flour
- ½ sachet baking powder
- 1 pinch of salt
- 100 g (3.5 oz) sugar
- 1 sachet vanilla sugar
- 200 ml (6.8 fl oz) whole milk
- 75 g (2.6 oz) melted butter
- 1 teaspoon pistachio paste
- unsalted blanched pistachios
Instructions
1
Preheat the oven to 180°C / 350°F.
2
In a bowl, mix together the flour, baking powder and salt.
3
In a separate bowl, mix the eggs with the sugar, then add the vanilla sugar, milk, pistachio paste and melted butter.
4
Fold the wet mixture into the dry mixture without overmixing.
5
Divide the batter between 12 muffin tin holes lined with paper cases (tip: use an ice-cream scoop to portion the batter — it’s much easier!!!).
6
Roughly chop a few pistachios and scatter them over the muffins.
7
Bake for approximately 25 minutes.
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