Pistachio muffins for a little comfort

**spoiler alert for Grey’s Anatomy fans who’ve been living under a rock this past week**

I am not an emotional eater, but every once in a while you need something special in your belly to feed your happiness.

If you are a Grey’s Anatomy fan you might be looking for some comfort food just like me. I know it has been almost a week, but we all still haven’t gotten over the death of Derek Shepherd (aka Dr. McDreamy). Some people turn to ice cream or cheesy lasagna, but my go-to is muffins. There is something soothing about starting your day with a moist slightly sweet muffin.

So hopefully these pistachio muffins will soothe whatever is bothering you . . .

Pistachio muffinsPistachio Muffins – adapted from Food Pleasure and Health
Makes 6 jumbo muffins (I mean who eats one little muffin anyway)

2 cups whole wheat flour
1 cup skim milk
1 Tbsp lemon juice
¾ cup sugar
1 tsp baking powder
¾ tsp baking soda
½ tsp salt
1 Tbsp cinnamon
1 tsp cloves
1 tsp all spice
¼ cup canola oil
1 tsp vanilla extract
1 large egg, at room temperature
¼ cup shelled, roasted salted pistachios, roughly chopped

Preheat your oven to 375F.

Measure your milk and add the lemon juice. Allow to sit until needed – the milk will thicken like buttermilk.

In a large bowl whisk together the dry ingredients – flour, sugar, baking powder, baking soda, salt, cinnamon, cloves, and all spice.

In a separate bowl combine the wet ingredients and gently whisk – milk, oil, vanilla extract, and egg.

Add the wet ingredients to the dry ingredients and stir until combined.

Spray a six jumbo muffin pan with cooking spray. Spoon the batter into the cups and sprinkle evenly with the chopped pistachios.

Bake the muffins for 15-17 minutes until a tooth pick inserted in the center comes out clean.

Let set in the pan a few minutes before transferring to a wire rack to cool completely.

Enjoy!

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