– 2 cups flour – 1 small package, 3.4 oz, instant pistachio pudding – 2 teaspoons baking powder – 1 teaspoon salt – 1/2 cup vegetable oil – 3/4 cup white sugar – 1 cup buttermilk – 2 eggs – 1/2 cup, chopped pistachios (shells removed)
1. Preheat oven to 350 and line 16 muffin cups with paper liner. Spray each liner with cooking spray. Set aside. Reserve 1 tablespoon nuts. 2. Combine flour, pudding, baking powder and salt in a small bow and mix well, set aside. 3. In a larger mixing bowl, combine oil, sugar, buttermilk and eggs and mix well. Fold in flour mixture and mix until combined. 4. Fold in nuts. 5. Use a 3 tablespoon portion scoop to scoop batter into each muffin cup. Top with reserved nuts. Bake for 16-18 minutes or until a toothpick inserted in the center comes out clean. 6. Let cool completely and serve.
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