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Sunday, October 3, 2010

Pistachio Pudding Muffins


4 eggs beaten

1 package yellow Cake Mix (Duncan Hines Golden Yellow preferred)

1 Cup flour (AP or whole wheat, I used AP for this recipe)

1 pkg. pistachio instant pudding

1 Cup sour cream

1/2 cup water

1/3 cup vegetable oil

3/4 cup chopped pistachio nuts (unsalted and roast them on the non stick pan or in preheated oven (300 degrees) for few minutes and cool before chopping them)
* Unsalted pistachios are available in local Mediterranean or Indian stores.

1/2 cup chocolate chips + some extra to sprinkle on top

Powdered sugar

This recipe makes 24 medium size (2.75" diameter molds pan) muffins.


* Sift flour with cake mix.

* Add instant pudding and mix.

* Beat eggs.

* Next, add wet ingredients and stir well.

* Mix all the wet ingredient with flour.

* Fold in nuts and/or chocolate chips.

* Pour batter each greased muffin cups.

* Sprinkle some chocolate chips + pistachios on each muffin if desired.

* Bake at 425 degrees for 15-17 minutes.

* Sprinkle powder sugar on top after taking them out of oven.

Instead of powdered sugar you may sprinkle some raw sugar on muffins before baking.

Recipe Modified by Surekha from a recipe at

Photographs by Surekha

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