Pistachio Muffins
Over a year ago
3,761 views
Ingredients
- 200g shelled pistachio nuts – retain 1 tablespoon
- 4 eggs
- 2 egg yolks
- 150g golden caster sugar or caster sugar
- 50g potato flour
- 1 orange – zest only
- 30 mini or 18 regular cup cases
- Icing sugar for dusting
Accompaniment
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Description
why not make Passover a little different this year with these delicious pistachio muffins!
Method
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1
Preheat the oven to 160 C/ Gas Mark 3.
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2
Place the cup cases inside canapés tins or small muffin tins.
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3
Grind the pistachio nuts in a food processor – remove and set aside.
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4
Separate the eggs and place the 6 egg yolks in a mixing bowl with the sugar.
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5
Beat well until thick and pale.
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6
Stir in the potato flour, orange zest and ground pistachio nuts.
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7
In a separate clean bowl, whisk the 4 egg whites with a pinch of salt until they reach soft peak stage.
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8
Fold the egg whites into the pistachio mixture and spoon into the cup cases so that they are 2/3rds full.
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9
Sprinkle the reserved pistachio nuts on top.
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10
Bake for about 30 minutes.
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11
Transfer to a rack to cool.
Chef's Tips
To decorate: Dust with icing sugar.
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