Pistachio Muffins

This is a variation on the classic muffin. You can also add whole pistachios for garnish if you like.

Makes 2 servings

Created by: Monica Bhide

Food stylist: Sandy Krogh

• 2 cups sifted all-purpose flour
• 2 tablespoons granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup chopped pistachios
• 1/4 cup dried cranberries
• 1 large egg
• 3/4 cup 2 percent milk
• 1/2 cup melted butter

• 1. Preheat oven to 375º F. Coat 12 regular muffin pan cups with cooking spray or use paper liners.
• 2. Sift together flour, sugar, baking powder, and salt. Mix in pistachios and cranberries.
• 3. Whisk together egg, milk, and melted butter. Mix into flour mixture until just combined.
• 4. Divide the batter among the prepared muffin cups.
• 5. Bake for 18 to 20 minutes.
• 6. Remove from oven and cool slightly. Remove muffins to cooling rack.

Nutrients per serving:
Calories: 204
Fat: 11g
Cholesterol: 39mg
Carbohydrate: 22g
Sodium: 289mg
Protein: 4g
Total dietary fiber: 1g

March 2008

Photographer: Steve Anderson

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