Baking items aren’t common guests on Not So Doughie. Here are my reasons:
1. I don’t really crave sweets.
2. I love salty more.
3. They usually are doughie recipes.
4. I don’t really have the time to bake, unless it’s the weekend [or a random night where I made easy homemade brownies for Bryan].
If you’ve been one of my long time readers or have checked out the dessert section of my blog, you will notice a few recipes there. Most are my favorite kinds of dessert – I love fruity desserts more than chocolatey desserts and I also have been loving the salty and savory side of desserts lately.
This recipe doesn’t really fall into a dessert category for me though. I ate these muffins for breakfast for a few days. If healthy ingredients are used, muffins for breakfast are great, easy powerhouse options. Load them with superfoods, fiber rich ingredients and they will be a great way to start your day.
Do you remember your history class where you learned about hunters and gatherers? This recipe made me think about that lesson, random I know. But the two main characters in the muffins are nuts and berries. Our early ancestors munched on these for their meals after those dedicated gatherers returned home, giving them adequate nutrition. I think I would be a good gatherer!
Anyways…. raspberries & pistachios – tart & sweet + salty & crunchy. What a combination, not to mention the nutrition these two items contain.
Raspberries: rich in fiber, antioxidant, anti-inflammatory, rich in vitamin c and manganese
Pistachios: energy warehouse, rich in mono-unsaturated fatty acids [the good fats], packed with minerals such as copper that aids in metabolism and red blood cell production, rich in vitamin C and B complex vitamins
So what are you waiting for go grab some pistachios and raspberries and make this delicious, portal breakfast muffin. An added bonus, they are very pretty!
raspberry pistachio muffins
Recipe By: Sara
Prep Time: 15 minutes ||| Cook TIme: 15 minutes ||| Servings: 12-16 ||| Difficulty: Medium ||| 195 calories/muffin
1 1/2 cups fresh raspberries
1 cup shelled salted pistachios
2 cups all purpose flour
1/2 cup sugar
1/2 cup unsalted butter (1 stick) melted
2 tsp baking powder
3/4 cup fat-free milk
1 large egg
1 tsp vanilla extract
1/4 tsp salt
12-16 muffin liners
1. In a medium bowl, combine 1 3/4 cup flour, baking soda, sugar, and salt.
2. Stir in melted butter.
3. In a separate bowl, whisk together milk, egg, and vanilla.
4. Slowly pour milk mixture into flour mixture. Stir gently and leave some lumps, it makes a better muffin.
5. Finely chop about 1/4 cup of the pistachios
6. Combine the remaining 1/4 cup flour with the raspberries and fold into the flour/milk mixture.
7. Stir in finely chopped pistachios.
8. Spoon mixture into muffin liners.
9. Bake at 375 degrees for about 8 minutes.
10. Remove from oven and quickly sprinkle the remaining pistachios over the tops of the batter.
11. Bake an additional 7-8 minutes or until a toothpick inserted in the center comes out clean.
12. Serve warm or store in an airtight container for about 4-5 days.