Ingredients:
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.
Method:
* 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 http://www.recipegoldmine.com
Photographs by Surekha
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