Whisk the eggs with the sugar until obtaining a light and frothy mixture.
Add the oil, milk, and pistachio spread, mixing well to combine.
In another bowl, combine the all-purpose flour, pistachio flour, baking powder, and salt.
Gently fold the dry ingredients into the wet mixture, mixing just enough to obtain a homogeneous batter.
Fill the muffin cups about 2/3 with the batter and sprinkle the surface with pistachio granules.
Bake in a preheated static oven at 180°C for 18–20 minutes (check the doneness with a toothpick).
Remove the muffins and let them cool on a wire rack before tasting.
Stampo per muffin
Pirottini
Frusta o sbattitore
Ciotole per preparazione
Griglia per raffreddare
Forno
Serve cooled; optional a dusting of powdered sugar or pistachio cream to enrich.
Italy
| Energy (kcal) | 261.41 |
| Carbohydrates (g) | 40.84 |
| of which Sugars (g) | 21.1 |
| Fat (g) | 7.94 |
| of which Saturates (g) | 1.24 |
| Protein (g) | 8.25 |
| Fiber (g) | 1.75 |
| Sale (g) | 0.39 |
