In the post for these muffins, I expressed my deep love of poppy seeds..
Well, I also have a somewhat deeper love of pistachios
An even bigger love of muffins..
I also really love Navy School boy Blazers and Polka-Dots
Now there is no confusions as to what to get me for Christmas..
There is also no confusion as to where the inspiration for these Pistachio Poppy Seed Muffins came from..
What could be better than savory warm muffins with a hint of sweetness to help you start the day.
Pistachio and Poppy Seed Muffins
You might need these:
recipe adapted from Cooking Light
1 3/4 cup all purpose flour
1/2 cup packed brown sugar
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon poppy seeds
1 cup buttermilk
1 tablespoon agave nectar (maple syrup)
1/4 cup melted butter
1 egg, lightly beaten
1/3 cup pistachios, chopped
Heat oven to 375
In a large bowl combine flour, brown sugar, baking soda, and salt. Using a whisk, mix in poppy seeds. In the center of the mixture make a well.
Combine buttermilk, agave nectar, melted butter and egg in a separate bowl, then whisk into the flour mixture, stir until ingredients are incorporated.
Line muffin tin with muffin cups, then spray with cooking spray. Divide batter evenly among muffin cups, then sprinkle each with chopped pistachios.
Bake for 15 minutes or until muffins pass the toothpick test. Let muffins cool for 5 minutes before serving…
I sprinkled the tops with a little powdered sugar… and then I proceeded to eat
the whole basket about 2.
These are really easy to make and are much better for that morning breakfast meal than those poptarts I can’t seem to give up….