Thursday, September 11, 2014

Double Pistachio Zucchini Muffins

Another winner from Carol at Taste of Home. We really liked these muffins. Try them and see! I got 24 regular muffins and 12 mini muffins.







DOUBLE PISTACHIO ZUCCHINI MUFFINS
Carol from Taste of Home bulletin board
 
3 large eggs
1 1/4 c. granulated sugar
1 c. vegetable or canola oil
2 tsp. pure vanilla extract
1 tsp. pure almond extract
1/8 tsp. pistachio oil (optional)
6 drops green food coloring
2 c. shredded, unpeeled zucchini
3 c. all-purpose flour
1 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
1 (4 serving size) pkg. pistachio instant pudding mix
1 c. coarsely chopped roasted salted pistachios
Raw sugar for sprinkling over tops of muffins
 
Preheat the oven to 350 degrees.  Grease 12 jumbo OR 24 regular size muffin cups or spray them with nonstick cooking spray or line the cups with paper liners. Set the pan aside.

Shred the zucchini using the large whole side of a box grater. Place the shredded zucchini in a mesh strainer to drain; set aside while assembling the other ingredients.

In a large bowl, whisk together the eggs, sugar, oil, vanilla, almond extract and pistachio oil (if using) until well blended.

Squeeze any excess moisture out of the shredded zucchini, then stir it into the egg mixture.

In a medium bowl. whisk together the flour, salt, baking powder, baking soda and pudding mix. Stir in the chopped pistachios.
 
Add the flour mixture to the egg/zucchini mixture and stir just until combined.

Divide the batter between the prepared muffin cups-a medium cookie scoop works great for this. Sprinkle the top of each muffin with raw sugar.  Bake @ 350 degrees for 25-30 minutes for the jumbo muffins, 15-20 minutes for the regular muffins, or until a toothpick inserted in the center comes out clean.

Let cool in the pans on a wire rack for 10 minutes; then remove the muffins from the pan to a wire rack to cool completely.  Makes 12 jumbo muffins or 24 regular muffins.
 

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