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Cranberry Pistachio Muffins
Ingredients
At a glance
Cuisine
Main Ingredient
Cooking Method
Difficulty Level
Tidings Eats
Mixology
Makes
12
1 cup all-purpose flour
1 cup whole wheat flour
1/2 cup sugar
1 Tbsp baking powder
1/2 tsp ground coriander
1/2 tsp salt
1 egg
1 cup milk
1/4 cup butter, melted
1 cup cranberries
1/2 cup pistachio nuts, coarsely chopped
Topping
2 Tbsp packed brown sugar
2 Tbsp all-purpose flour
1 Tbsp butter
1/4 cup pistachio nuts, finely chopped
Method/Steps
Topping
In a bowl, combine sugar and flour; cut in butter until crumbly. Stir in nuts. Set aside.
Muffins
1. In a bowl, combine all-purpose and whole wheat flours, sugar, baking powder, coriander and salt; make a well in the centre.
2. Beat together egg, milk and butter; add all at once to dry ingredients and quickly stir until just moistened. Do not overmix or beat. Fold in cranberries and nuts.
3. Spoon into large well-greased or paper-lined muffin cups, filling to top. Sprinkle with topping. Bake in a 400°F oven for 20 to 25 minutes or until tops feel firm when touched. Remove from pan to rack; let cool.