Cranberry Pistachio Muffins Recipe

Are you looking for a Cranberry Pistachio Muffins recipe that will tickle your taste buds? Treat your near and dear ones with this amazing Cranberry Pistachio Muffins as a Snack . A good way to use up Fruits is to make some delicious Cranberry Pistachio Muffins. There's no point pondering anymore, try out this Cranberry Pistachio Muffins right now!

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineAmericanCourseSnack
MethodBakedSpecialityChristmas
Main IngredientFruits

Ingredients

 
1 cup all purpose flour 250 mL
 
1 cup whole wheat flour 250 mL
 
1/2 cup granulated sugar 125 mL
 
1 tbsp baking powder 15 mL
 
1/2 tsp ground coriander 2 mL
 
1/2 tsp salt 2 mL
 
1 egg
 
1 cup milk 250 mL
 
1/4 cup butter, melted 50 mL
 
1 cup cranberries 250 mL
 
1/2 cup pistachio nuts or pecans, coarsely chopped 125 mL
 
Topping
 
2 tbsp packed brown sugar 25 mL
 
2 tbsp all purpose flour 25 mL
 
1 tbsp butter 15 mL
 
1/4 cup pistachio nuts or pecans, finely chopped 50 mL

Directions

TOPPING: In bowl, combine sugar and flour; cut in butter until crumbly.
Stir in nuts.
Set aside.
In bowl, combine all purpose and whole wheat flours, sugar, baking powder, coriander and salt; make well in center.
Beat together egg, milk and butter; add all at once to dry ingredients and quickly stir until just moistened.
Do not over mix or beat.
Fold in cranberries and nuts.
Spoon into large well greased or paper lined muffin cups, filling to top.
Sprinkle with topping.
Bake in 400°F (200°C) oven for 20 to 25 minutes or until tops feel firm when touched.
Remove from pan to rack; let cool. (Muffins can be frozen for up to 1 month.)

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