This is a very simple and quick recipe and a perfect tea time snack. Pistachio and cranberry go well together, mainly for cakes and muffins. In fact the slight sweetness of cranberries enhance the mild flavor of pistachio.
Apart from grinding the pistachio, this recipe is completely hassle free and extremely delicious. For this recipe, I used dried cranberries which are available throughout the year.
Ingredients
Egg : 3
Vanilla essence : 7 dashes
Cranberries : 100 grams
Flour : 1 cup
Pistachio : 40 grams
Baking powder : 5 grams (1/2 sachet)
Sugar : 1/2 cup
Milk : 1/2 cup
Sunflower oil : 1/2 cup
Food color : 9 dashes (optional)
Procedures
Grind the pistachios coarsely and keep them aside.
You can use a mortar pestle like I did. Coarse grains helps to give a crunch to the muffins.
Take the eggs in a deep bottomed pot and add salt to it.
Add the milk.
Add the vanilla essence.
Add sugar.
Add the flour and baking powder. Keep mixing with a whisk.
Add the ground pistachio in parts and keep whisking.
Add the sunflower oil.
Add the cranberries.
Add food color (pistachio green). This is optional.
Mix well.
Then fold the batter with a spatula.
Butter a muffin tray.
Fill each mold up to 2/3 of its depth.
Bake at 180°C for 25 minutes.
Your muffins are ready to be served.
Calories per serving: 75 kcal per muffin
This is a very simple and quick recipe and a perfect tea time snack. Pistachio and cranberry go well together, mainly for cakes and muffins.
Ingredients:
Apart from grinding the pistachio, this recipe is completely hassle free and extremely delicious. For this recipe, I used dried cranberries which are available throughout the year.
Ingredients
Egg : 3
Vanilla essence : 7 dashes
Cranberries : 100 grams
Flour : 1 cup
Pistachio : 40 grams
Baking powder : 5 grams (1/2 sachet)
Sugar : 1/2 cup
Milk : 1/2 cup
Sunflower oil : 1/2 cup
Food color : 9 dashes (optional)
Procedures
Grind the pistachios coarsely and keep them aside.
You can use a mortar pestle like I did. Coarse grains helps to give a crunch to the muffins.
Take the eggs in a deep bottomed pot and add salt to it.
Add the milk.
Add the vanilla essence.
Add sugar.
Add the flour and baking powder. Keep mixing with a whisk.
Add the ground pistachio in parts and keep whisking.
Add the sunflower oil.
Add the cranberries.
Add food color (pistachio green). This is optional.
Mix well.
Then fold the batter with a spatula.
Butter a muffin tray.
Fill each mold up to 2/3 of its depth.
Bake at 180°C for 25 minutes.
Your muffins are ready to be served.
Printable Recipe
Calories per serving: 75 kcal per muffin
This is a very simple and quick recipe and a perfect tea time snack. Pistachio and cranberry go well together, mainly for cakes and muffins.
Ingredients:
- Egg : 3
- Vanilla essence : 7 dashes
- Cranberries : 100 grams
- Flour : 1 cup
- Pistachio : 40 grams
- Baking powder : 5 grams (1/2 sachet)
- Sugar : 1/2 cup
- Milk : 1/2 cup
- Sunflower oil : 1/2 cup
- Food color : 9 dashes (optional)
Instructions:
- Take the eggs in a deep bottomed pot and add salt, milk, vanilla essence, and sugar to it.
- Add the flour and baking powder. Keep mixing with a whisk.
- Grind the pistachios coarsely. Add them to the batter in parts and keep whisking.
- Add the sunflower oil and the cranberries.
- Add food color (pistachio green). This is optional.
- Mix well, then fold the batter with a spatula.
- Butter a muffin tray. Fill each mold up to 2/3 of its depth.
- Bake at 180°C for 25 minutes.
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