Happy St Patrick’s Day! This year I revisited pistachio muffins. I made them a few years ago, but had found a different recipe out there that I wanted to give a shot. Although some people would never use instant pudding mix in a recipe…that has never been beyond me. There are things like rum cake that just wouldn’t be the same without some good ole’ instant pudding thrown in the mix…judge all you want, but there are worse things in the baking world, in my humble opinion…
Although March 17th is a great day to wear green, eat green things, drink too much, and do everything as the irish would, today I always think of Grammy before anything else. Today would have been her 83rd birthday. I wish I could ask her what she wanted for a birthday breakfast or dinner and make it for her. I wish I could pour us both a glass of wine, and Cheers to everything she did during her short time here. I wish so many things but all I can really do on a day like today is think of her and miss her.
I can also hope instant pudding in muffins wouldn’t offend her. Hey, she was raising five kids through the 50’s, 60’s, and 70’s…Even though she is the best cook any of us has ever known I sure wish I could ask her to share some of her retro doozies.
makes about 12-15 muffins
adapted from Hannah Keeley
- 2 cups AP flour
- 1 cup whole wheat flour
- 1 cup sugar
- 2 tablespoons baking powder
- 1 box (3.4 oz) instant pistachio pudding
- 2 eggs, beaten
- 1 cup milk
- 1/4 cup sour cream
- 1/2 tsp almond extract
- 3/4 cup vegetable oil
- a few drops of green food coloring
- 1/3 cup shelled pistachios, finely chopped/crushed
Mix flour, sugar, baking powder and dry pudding mix.
Combine eggs, milk, sour cream, almond extract, and oil; add to dry mixture and mix until just moistened. Stir in green food coloring until combined, then fold in the crushed pistachios.
Fill baking cups until they are almost full.
Bake 20 to 25 minutes in preheated 375-degree oven, or until a toothpick inserted into the middle of a muffin comes out clean.