RCI-BR.003.0323.001
Pistachio Muffins
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Hager Estate in Canton, Texas in 1982.
Prep10 min
Cook25 min
Total35 min
Servings4
Difficultyintermediate
Ingredients
- sifted enriched flour2 cups
- 4 teaspoons
- ½ teaspoon
- ¼ cup
- 1 unit
- ¼ cup
- 1 cup
- ⅓ cup
Method
1
Preheat the oven to 400°F and grease or line a muffin tin with 8-12 cups depending on desired size.
2
Combine the sifted enriched flour, baking powder, and salt in a large mixing bowl, whisking together to ensure the leavening agent is evenly distributed.
3
In a separate bowl, mix together the sugar, beaten egg, melted shortening, and milk until well combined.
1 minutes
4
Pour the wet ingredients into the dry ingredients and stir just until combined; do not overmix, as some lumps should remain to ensure tender muffins.
1 minutes
5
Fold in the chopped pistachios gently using a rubber spatula or wooden spoon until evenly distributed throughout the batter.
1 minutes
6
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
2 minutes
7
Bake at 400°F for 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
20 minutes
8
Allow the muffins to cool in the pan for 2-3 minutes before turning out onto a wire rack to cool completely.