Chocolate Pistachio Muffins
Welcome to the new website. I decided to move from Wordpress over to Squarespace. Not because of any WP problems, but I am really not a web developer and with my limited free time, I felt like it had way too many options for me. I was kind of sick of my old look and changing to a new theme was going to require a bunch of fiddling to get it right, so I decided to put that work into moving to a simpler setup.
As a part of that, I also have just setup my food photography site for anyone interested in hiring me. You can check out my portfolio at https://www.tiffanywelshphotography.com/
And as a special celebration of the new site and how wonderful it turned out. I am bringing back Muffin Monday. And I'm kicking it off with a bang with these Chocolate-y Pistachio Muffins, which are so delicious I think they can be eaten anytime. I mean, why confine these yummy things to just breakfast?
So without further ado, the recipe:
- 1/2 C Pistachio Flour
- 1/2 C White Rice Flour
- 2 Tbsp Arrowroot Powder
- 1 Tbsp Cocoa Powder
- 1 tsp Baking Powder
- 1 tsp Xanthum Gum
- 1/2 tsp Salt
- 2/3 C Sugar
- 2 oz Baker's Semi-Sweet Chocolate, melted
- 1 Large Egg
- 3 Tbsp Olive oil
- 1/2 tsp Vanilla
- 1/2 C Non-Dairy Milk
- 1/2 C Pistachios, roughly chopped and divided
- 1/2 C Mini Dark Chocolate Chips
Preheat the oven to 400 degrees. Line a muffin tin with wrappers. Spray with non-stick spray. This recipe will make 6-8 muffins.
In a large bowl, combine flours, arrowroot, cocoa powder, baking powder, xanthum gum, salt & sugar. Stir together until well combined.
In a second large bowl, crack the egg and whisk until it's frothy. Add the oil and whisk together. Add the vanilla and half of the milk. Pour the other half of the milk into the melted chocolate and stir together to cool. Pour the chocolate into the egg mix. Whisk together until well combined.
Pour the dry ingredients into the wet and fold together with a spatula, about 15 strokes. Fold in 1/4 C of the pistachios and 1/4 of the chocolate chips. Scoop into prepared muffin tin. Fill each muffin cup up to the top. Sprinkle the remaining nuts and chocolate evenly over the muffins. Place into preheated oven.
Bake for 2 minutes at 400 degrees, then lower the temperature to 375. Cook an additional 25-28 minutes until tops spring back when gently poked. Remove from oven to cooling rack.
Store in airtight container.