Pistachios are my favorite nut; typically winning the ‘go home with me’ prize at the store when food shopping. I love them in salads, baked goods and of course just plain snacking. Setton Farms, an authority on pistachios has mastered the art of perfect pistachio snacking. I love their brand so much each time they send me a new notification about an upcoming recipe contest to enter, I can’t help myself every time. Their pistachios are so flavorful and tasty, but what are even better are their chewy bars, mixed with fruits like blueberries and cranberries. I work hard to relegate myself to only two per eating session, but they can be so darn addictive. Pistachios are also perfect for baking with, and since I never do I decided to mix my favorite snack in with a new breakfast treat and make some raspberry pistachio cupcakes. Typically something I wouldn’t make but would surely gulp down each morning if it was accessible on my counter next to my coffee maker.
Turns out raspberry pistachio cupcakes, or muffins are actually super easy and painless to make, or bake rather. Takes no time at all and turns out they too are deliciously addictive!
- 1 cup whole unsalted pistachios and separate 1/4 cup chopped
- 2 cups fresh raspberries
- 1 1/2 cups sugar
- 1 teaspoon salt
- 1 stick unsalted butter
- 2 teaspoons pure vanilla extract
- 4 large eggs
- 1 cup all-purpose flour
Preheat oven to 375 degrees and line standard muffin tins with paper liners.
Process whole pistachios, sugar, and salt in a food processor or blender. Then add butter, vanilla and eggs and mix until smooth. Add flour.
Pour the batter evenly among muffin cups only halfway each cup. Sprinkle with raspberries and slivered or chopped pistachios. Bake until firm about 25-30 minutes. Let cool before eating.