Pistachio Yogurt Muffins

Total Time: 55 mins Preparation Time: 25 mins Cook Time: 30 mins

Ingredients

• 2 cups unbleached all-purpose flour
• 1 cup raw pistachios, divided
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground nutmeg
• 1 teaspoon lemon zest (or 1/2 tsp dried, see directions)
• 1/4 cup canola oil
• 1 cup plain yogurt
• 1 teaspoon vanilla extract
• 1/2 teaspoon rose water
• 2 large eggs

Recipe

• 1 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.
• 2 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.
• 3 run the remaining 1/2 cup of pistachios through a rough chop in the food processor, then put aside for now.
• 4 line a texas muffin pan with 6 liners.
• 5 in a large bowl, mix the flour, pistachio powder, baking powder, salt, sugar, cinnamon, and nutmeg together.
• 6 in another bowl, mix remaining wet ingredients together with a whisk.
• 7 fold the wet ingredients into the dry mixture and whisk until just combined and there are no more dry spots but don't overmix.
• 8 whisk in the rough-chopped pistachios.
• 9 add green food dye now, about 6 drops, if you want the muffins to look bright green.
• 10 fill each muffin paper about halfway or a little less.
• 11 bake 25-30 minutes at 350f or until browned on top.