19 Jul Recipe Muffins with cream and pistachio nuts
Posted at 14:59h
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Muffins with cream and pistachio nuts
Muffins are a favourite breakfast/snack dessert for many people that are quick and easy to prepare, and we just had to make them with one of our Torrisi`s pistachio spreads.
Equipment
- 1 Receptacle
- 1 Cake whisk
- 1 baking tray
- 6 ramekins
Ingredients
- 1 Egg
- 50 ml Sunflower seed oil
- 50 ml Milk
- 100 g 00 flour
- 25 g Pistachio flour
- 7 g Baking powder
- 50 g Sugar
- Pistachio grain to taste
- Torrisi's Pistachio Spreadable Cream
Instructions
- In a bowl, beat the whole egg with the sugar using a whisk or fork and whisk for a few moments until the sugar has dissolved and the egg is foamy.
- Now add the seed oil and milk, stir and add the flour a little at a time, continuing to stir until the mixture is lump-free. We then add the pistachio flour and, lastly, the baking powder and stir them in.
- Pour the batter into the ramekins placed inside the muffin tin, fill them 3/4 full. To obtain well-proportioned muffins, pour the mixture into the centre of the cupcake tin and level it slightly with the back of a spoon.
- Bake in a hot ventilated oven at 170° for 20 minutes, or in a static oven at 180° for the same time. Adjust according to your oven and do the toothpick test before baking your pistachio muffins.
- As soon as they come out of the oven, while they are still warm, we make a hole in the centre with the handle of a wooden spoon. Let them become warm, then fill the hole with Torrisi`s pistachio spread and spread some on top. We add some chopped pistachios and they are ready to be enjoyed and eaten.
Notes
Torrisi`s Pistachio Cream Muffins are soft and tasty treats, perfect for those who love an intense flavour and soft texture. They keep well for a few days in an airtight container, but hardly last that long because they are so good that they are immediately devoured!
Tried this recipe?Let us know how it was!
