Orange Pistachio Muffins
cake flour or plain flour
from 2 oranges
fresh squeezed orange juice
or any type of nuts you prefer
Sift flour, baking powder and soda together, add orange zest and mix well, set aside. Combine milk and orange juice together and set aside.
Beat butter and sugar till light and fluffy at medium speed.
Add eggs, one at a time, beating well after each addition.
Gradually add flour mixture and milk mixture alternately until mixture combined (do not ove rmix).
Scoop batter into piping bag and pipe into 5-6 muffin liners to 3/4 full. Add some pistachio nuts on top.
Bake in preheated oven at 170 deg C for about 25-30 minutes or skewer inserted comes out clean.
Do not overmix the batter, the gluten in the flour can form elastic gluten strands – resulting in a more dense, chewy texture.
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Orange Pistachio Muffins by Anncoo Journal