I roughed the hot weather, and heated up the oven this morning while it was still… well, not 110 degrees heat index. We decided to make a triple batch of these awesome, delicious Pistachio Muffins. Basically we plan to freeze two dozen of them to save for next week, or the next time I do not wish to heat up the oven.
Yes, it’s just that hot.
3 c. flour
1 1/2 c.sugar
2 Tbs baking powder
1 box Pistachio Jello Instant Pudding
2 eggs, beaten
1 1/4 c. milk
1 1/2 Tbs. honey
3/4 c. coconut or canola oil
In a big bowl, mix together all of the dry ingredients: flour, the sugar, the baking powder and the pudding mix.
In a medium bowl, combine the eggs, the milk, the honey and the oil. Stir well.
Pour the wet ingredients into the dry ingredients and blend until moistened.
Fill the baking cups full.
Bake 20 to 25 minutes in preheated 375-degree oven, or until muffins test done.
Mmm… Enjoy! Makes 12 muffins.
Awesome with a hot cup of coffee or tea. Spread some butter or honey and eat up. Oh, and my kids really like peanut butter on them? It really does taste pretty good. LOL