My mother, always the wonderful genius that she is, gave me the idea to take some pistachios that we had left over from homemade pistachio pudding and turn it into pistachio butter. We were out of peanut butter, which in itself is a living nightmare for me, and I was struggling to figure out what to eat for lunch. I had recently made sandwich bread and decided to follow the advice of my mother, make pistachio butter and put it on a piece of my toasted bread.
It was okay. The pistachio butter tasted better on its own, in all honesty.
But then I had the new issue of what to do with pistachio butter?
The following day we bought peanut butter and I immediately knew what I wanted to do. I could combine three of my favorite things: peanut butter, pistachios, and muffin recipes.
The following recipe is an adaptation of the original I made because I am operating under the assumption not everyone wants to make pistachio butter in order to make this recipe.
1/2 cup peanut butter (consistency doesn’t matter)
1/4 cup oil
1/3 cup brown sugar
2 cups flour
2 tsp baking powder
1 tsp vanilla extract
1 cup milk
1/3 cup plus 3 tbs crushed pistachios
1. Grease six large muffin tins.
2.In a medium bowl combine, flour, baking powder and brown sugar. Stir until combined.
3. In a separate bowl, mix the egg, vanilla, milk, oil, and peanut butter. Add the wet ingredients to the dry ingredients and stir just until moistened.
4. Mix in the 1/3 cup crushed pistachios. Pour the muffin batter into the prepared pan and sprinkle with remaining pistachios. Bake at 375 degrees for 20-25 minutes.
*NOTE: I’m back at school and so no longer have access to an oven or photographs of what I make.