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Almond Pistachio Muffins - Get Saucy in Your Kitchen with Saucy Mouth!Get Saucy in Your Kitchen with Saucy Mouth!

Almond Pistachio Muffins

Happy St. Patrick’s Day ! Try out my Almond Pistachio Muffins I know you’ll fall in love with them! You can serve them up for St. Patty’s Day or anytime you crave them!!


Quick and Easy Recipe~ makes 12 muffins

  • 1 box of white cake mix
  • 1 box of instant pistachio pudding
  • ½ cup water
  • ½ cup vegetable oil
  • ½ cup buttermilk
  • 2 eggs
  • ½ tablespoon of almond extract
  • Crystal sugar to top the muffins (optional)
  • Paper cups  www.wilton.com

Preheat oven to 325 degrees.

In a large mixing bowl add the cake mix along with the instant pudding and set to the side.

In a small mixing bowl add the wet ingredients and get them a big stir. Slowly add the wet ingredients into the large mixing bowl (with the cake mix and pudding). Continue to stir the muffin mix for a couple minutes.

Next use a cupcake/muffin pan and place paper liners in each place. With a cookie dough scoop fill the cupcake/muffin pan ¾ of the way full. Continue until all 12 cupcake/muffin slots are filled. Then take your crystal sugar and sprinkle on top of every muffin.

Place the cupcake/muffin pan in the oven for 10-15 minutes. Remember to insert a toothpick in a couple muffins to make sure they come out clean. If the toothpick has the raw muffin mixture on it let cook for a couple more minutes. Once done take out of the oven and let cool for 10 minutes and Enjoy!

Long Recipe~ makes 12 muffins

  • 1 ½ cups of all purpose flour
  • ¼ teaspoon baking soda
  • 1 ¼ cup sugar
  • ½ cup butter melted
  • 2 eggs
  • ¾ cup of buttermilk
  • 1 tablespoon of almond extract
  • 6 drops of green food coloring
  • ¼ cup of pistachio nuts (finely chopped)
  • Crystal sugar to top the muffins (optional) www.wilton.com
  • Paper cups www.wilton.com

Preheat oven to 325 degrees.

In a large mixing bowl add all the dry ingredients and set bowl to the side.

In a small mixing bowl add the wet ingredients and get them a big stir. Slowly add the wet ingredients into the large mixing bowl. Continue to stir the muffin mix for a couple minutes. Also add in the chopped pistachios and the green food coloring stir until the batter becomes green.

Next use a cupcake/muffin pan and place paper liners in each place. With a cookie dough scoop fill the cupcake/muffin pan ¾ of the way full. Continue until all 12 cupcake/muffin slots are filled. Then take your crystal sugar and sprinkle on top of every muffin.

Place the cupcake/muffin pan in the oven for 10-15 minutes. Remember to insert a toothpick in a couple muffins to make sure they come out clean. If the toothpick has the raw muffin mixture on it let cook for a couple more minutes. Once done take out of the oven and let cool for 10 minutes and Enjoy!

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