LEMON PISTACHIO MUFFINS
Makes 18 muffins
For this menu , only use enough glaze for a few pistachios to stick to the top . You don ’ t want the muffins to be too sweet .
For the muffins :
2 ½ cups all-purpose flour 1 cup white sugar 1 tablespoon baking powder 1 teaspoon salt 2 large lemons , zested ½ cup roughly chopped raw pistachios 2 eggs
1 cup milk ( for dairy-free , use low-fat coconut milk or soy milk )
2 tablespoons lemon juice ½ cup vegetable oil
For the glaze :
1 cup powdered sugar
7 teaspoons lemon juice ( 2 tablespoons + 1 teaspoon )
¼ cup finely chopped pistachios
Preheat oven to 375 degrees . Line 18 muffin cups with paper liners .
Add the flour , sugar , baking powder and salt to a large bowl and combine with a wire whisk .
Zest the two lemons over the bowl of the dry ingredients using a lemon zester , then add the roughly chopped pistachios and whisk the mixture into the bowl with the other dry ingredients .
In a separate bowl , combine the eggs , milk , lemon juice and oil and whisk together with a fork . Dump this into the dry ingredients and combine the wet and the dry ingredients together gently with a rubber spatula . Be careful not to over mix ! Stop combining as soon as you see the flour disappear .
Divide the thick batter evenly between 18 muffin cups . Bake the muffins for 19 to 22 minutes or until the tops begin to brown just slightly and the muffins spring back when you touch them gently .
42 PEACHYTHEMAGAZINE . COM