PISTACHIO MUFFINS

Pistachio Muffins image

Provided by Carol Junkins

Categories Muffins

Time 25m

Number Of Ingredients 12

1 box (3.4 oz) instant pistachio pudding mix.
1 3/4 c cake flour / i used all purpose flour and they were still great !
3/4 c granulated sugar
1/4 c brown sugar
1 tsp baking powder
1 tsp baking soda
3/4 tsp salt
2 eggs
1 c milk
1/2-1 tsp almond extract ~ calls for 1/2 t, but i used 1 teaspoon
1/2 c vegetable oil
couple drops of green food coloring. optional

Steps:

1. Preheat oven to 425 degrees - Spray muffin pan with nonstick cooking spray or line with paper liners. ( I found this temp. way to high! they started to brown way to quickly in my oven. I lowered it to 375, then to 350 degrees. It took a little longer to cook but who cares?)
2. In a large bowl, whisk together pudding mix, flour, both sugars, baking soda, baking powder, and salt and set aside.
3. In a medium bowl, whisk together eggs, milk, almond extract, oil and food coloring.
4. Divide the batter between the muffin cups. (I used jumbo muffin cup and it made 6 large muffins) Bake in preheated oven for 15 minutes or until toothpick inserted comes out clean. Let the muffins cool in pan for about 5 minutes and remove to wire rack to cool completely.