Denise says:

Perhaps Passover is the only time you think about home baking – well why not make Passover a little different this year with these delicious pistachio muffins! So many Passover recipes include ground almonds ~ so I thought I would ring the changes with pistachio nuts. They are ideal for tea, snacks or as a treat as part of a packed lunch. These muffins are quick and easy to make and in addition they freeze well.

Like all nuts, pistachio nuts are an excellent source of protein. Unsalted pistachios have a high-potassium low-sodium content, which helps to normalise blood pressure, maintain water balance in the body and strengthen muscles. Pistachio nuts are also a good source of vitamin E, which boosts the immune system and alleviates fatigue.

NB: If you cannot get pistachio nuts, substitute with toasted hazelnuts

Preparation Time: 15 minutes
Cooking Time: 30 minutes
Makes: 18 muffins

Ingredients:

200g shelled pistachio nuts – retain 1 tablespoon
4 eggs
2 egg yolks
150g golden caster sugar or caster sugar
50g potato flour
1 orange – zest only
30 mini or 18 regular -cup cases

To decorate
Icing sugar

Method

1)Pre- heat the oven to 160 C/ Gas Mark 3.
2)Place the cup cases inside canapés tins or small muffin tins.
3)Grind the pistachio nuts in a food processor – remove and set aside.
4)Separate the eggs and place the 6 egg yolks in a mixing bowl with the sugar. Beat well until thick and pale. Stir in the potato flour, orange zest and ground pistachio nuts.
5)In a separate clean bowl, whisk the 4 egg whites with a pinch of salt until they reach soft peak stage.
6)Fold the egg whites into the pistachio mixture and spoon into the cup cases so that they are 2/3rds full. Sprinkle the reserved pistachio nuts on top.
7)Bake for about 30 minutes.
8)Transfer to a rack to cool.

To decorate: Dust with icing sugar.
Tagged in: Desserts, Family Cooking, Nuts, Parev, Pesach, Tea