Pistachio muffins (with almond meal)

Ever since I had this pistachio cake in Cedele, I did at least 3 bakes with my favorite nut to feed my food noise. 

It so happens that I have a coffee mill, so it was put to work transforming the nuts to fine power.

Pistachio does not really yield a green hue when baked. Luckily for me, I have top grade matcha powder which comes in handy as a food color.

Verdict: The batter is dense and wet. Usually it takes about 20 minutes to bake, but I had to extend baking time by another 5 minutes (ie. 25 minutes in total) . Had it not been  for the skewer test,  the soggy muffins would have fed the bins.

Makes 4 muffins

Credits: here, with modifications

Dry:

100g almond meal

30g wholemeal flour

80g pistachio, finely milled

1 tbsp matcha powder (optional)

60g fine sugar

1.5 teaspoon baking powder

¼ tsp salt

Wet:

60ml canola oil

80ml full cream milk

1 egg

Method:

Preheat the oven to 200C.

Mix all the dry ingredients.

Mix the wet ingredients.

Add the wet ingredients to the dry ingredients.

Spoon the batter into 4 muffin cups.

Bake in the preheated oven at 200C for 25 minutes.

Test doneness with a skewer.

Cool, Eat. Bake again.