Tuesday, September 23, 2014

Pistachio Muffins {a healthy recipe}

Yesterday, at the grocery store Sonja wanted pistachio muffins, I looked at them, the ingredients {food coloring!} and the price and decided, "No, we'll make our own." she wasn't happy with the idea, but once we picked out the pistachios from the bulk section {a whopping $15.99 a pound- I started having second thoughts} she was excited.  So we made some this morning! and I'm sharing the recipe with you.  It averaged out to about a $1 a muffin which was about the same as the "fake" ones and so much healthier.  Here's what we made...

1 cup organic whole wheat flour
1 cup organic unbleached white flour
1/2 cup organic brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon {pink Himalayan} salt
1 dry bag of organic green tea {opened and herbs only}
1 cup almond milk
1/4 cup organic butter
1 1/2 teaspoon organic vanilla extract
1 organic large egg
1/2 cup pistachios chopped
1 packed cup organic spinach

mix. bake 375*f for 15 minutes.

combine 1/2 cup pistachios and a handful of organic spinach {about 1 packed cup} into food processor. 
allow toddler to pulse.
once I thought the pistachios were chopped enough, we started mixing the rest of the ingredients.
then mix.
once well combined then scoop into lined muffin pans.
place in oven for 16 minutes.
allow toddlers to watch if necessary.
once, complete, poke with a stick to make sure they're done {if it pulls clean, they're done, if batter is sticking to it then leave in a few minutes at a time}.  feed children muffins while uploading photos and writing blog post.  


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