PISTACHIO MUFFINS ~ with sugar or sugar-free
1 (3.4 oz) box instant pistachio pudding mix ~ can be sugar-free
1-1/2 cups all-purpose flour
1 tsp. baking powder
3/4 cup granulated sugar ~or~ 3/4 cup regular white Splenda (not baking blend)
1/4 cup brown sugar ~or~ 2 TB brown Splenda blend + 1 TB cornstarch
1 tsp. baking soda (increase to 1-1/2 tsp. if using Splenda)
3/4 tsp. salt
1 cup milk (I like unsweetened vanilla almond or cashew milk, but any milk is fine)
1 tsp. almond extract
1/2 cup vegetable or canola oil
3-4 drops green food color (optional)
1/4 cup pistachio nuts or almonds, finely chopped (optional)
Green crystal or sanding sugar (optional) ~ (My husband is diabetic but can tolerate a little sugar. So, I use sugar-free pudding and Splendas, but I'll put a little real green sugar on top for crunch and because it looks pretty.)
Preheat oven to 350 degrees. Line 12-hole muffin pan (or 6 hole giant muffin pan) with paper liners and set aside.
In a large mixing bowl, whisk together the dry ingredients and set bowl aside.
In a small mixing bowl, whisk all wet ingredients together well. Slowly whisk wet ingredients into large mixing bowl. Add pistachios and green food coloring. Continue to whisk for a couple minutes, until it’s well blended.
Fill muffin pan holes 3/4 full. If using, sprinkle colored sugar on top of every muffin. Bake for 10-17 minutes, or until toothpick comes out clean (time depends on the size of the muffins and your oven ~ giant muffins take longer). Take out and cool on wire rack about 10 min. Makes 12 regular or 6 giant muffins.