Pistachio Muffins taste as good as they look
I am a being with no poker face. I come to you completely bare without embellishments and the no-strings-attached, truth-in-advertisement face that has no filter whatsoever and if my words aren’t true, my expression will snitch the truth despite my efforts to save someone’s feelings.
I might be able to tell a lie but my face cannot. There should be lie detector tests that involve tell-tale signs like facial lie recognition. I could be the prototype, as I have every lying facial tick there is. It’s as if the sinking of my heart has an invisible string attached to the muscles surrounding my face. If I thought Botox would help, I’d do it. But I’m pretty sure my eyes, even if I do a death stare (which I’ve tried), would still give away my thoughts.
I am thankful most of the time when food, in its beautiful, natural form, is just as delicious as it looks. I only know of a few dishes that are not pleasing to the eyes but still delicious nonetheless. Pistachio muffins offer a green hue to the batter and when it’s baked, the color delicately shines through. In the world of breads and sweet cakes without the use of food coloring, having any kind of “green” hue might mean it’s mold. But this isn’t the case when using pistachios. They’re naturally green. And oh, the beautiful earthy flavors are something your tastebuds must experience.
The things I mutter under my breath tell my facial muscles a truth it can’t hide. For once, rolling my eyes would be an acceptable expression when I bite into one of these moist muffins. It’s a different take on a sweet bread and a fabulous choice for your next entertaining or hosting event. It’s different breakfast idea as well. Or, if you’re like me, it’s a snack anytime you feel as though you’ve been so on board the healthy train, jumping off for a day feels like home.
1 1/3 cups all purpose flour
2 tsp. Baking powder
1/2 tsp. Salt
1 cup shelled pistachios, finely chopped in a food processor
1/2 cup butter softened
2/3 cup white sugar
1/3 cup brown sugar
2 large eggs
1/2 cup sour cream
2 tsp. Vanilla extract
1/2 cup coarsely chopped pistachios
1/4 cup rolled oats (dry uncooked)
Preheat oven to 400 degrees. Line a 12-count muffin pan with cupcake liners. In a bowl mix flour, baking powder, salt and pistachios. In another bowl, combine butter, sugar, sour cream, vanilla, eggs. Pour wet ingredients in dry ingredients and mix well. Spoon batter into the muffin liners. Top with rolled oats and pistachios. Bake for 15-20 minutes. Insert a toothpick in the middle and if it comes out clean, they’re done.
Janet McCormick is the author of “10-Minute Meals” and owner of Let’s Eat in Huntington. She lives in Lawrence County, Ohio. She can be reached at 304-654-2003 or www.10-minutemeals.com.