Thursday, April 8, 2010
I love citrus, and I love pistachios, and I love citrus with pistachios. And this is supposed to be a blog about muffins, right? So lets make some muffins!
1/2 cup apple sauce
1/3 cup sugar
2 Tbsp. oil
zest of 1 lemon and 1 orange (wash those lil' guys before zesting, please!)
juice of 1 lemon and 1 orange, plus enough soy- or other milk to add up to 1 1/3 cups
1/2 cup VERY finely chopped pistachios
1 1/2 cups all purpose flour
1/2 cup whole wheat flour
1/2 tsp. salt
2 tsp. baking powder
1 tsp. baking soda
optional: coarsely chopped pistachios and coarse sugar for decoration
1.Preheat the oven to 350 F. Line a muffin pan with paper liners and spray with oil to prevent any stickage.
2. In a medium bowl, combine orange juice, lemon juice, and milk. The milk will probably start to curdle; don't freak out, you didn't do anything wrong! Once it has thickened a little, whisk in the sugar, apple sauce, and oil.
3. In a large bowl, sift or whisk flours, salt, baking powder, and baking soda. Whisk in the grated zest and the finely chopped pistachios.
4. Add the wet ingredients into the dry and stir just until combined. (I like to do this with a rubber spatula.) A few lumps in the batter are ok, so don't over-mix!
5. Scoop the batter into the lined muffin tins, and sprinkle the tops with coarsely chopped pistachios and coarse sugar. Bake for about 20 minutes, or until a toothpick stuck in the center comes out clean. If you can't wait to devour them, I understand but they're tastier after they've cooled down to room temperature.