Pistachio-Cardamom Muffins
Servings Prep Time
12muffins 15minutes
Cook Time
Servings Prep Time
12muffins 15minutes
Cook Time
  • 1 3/4cup whole wheat flour
  • 1/2cup brown sugarpacked
  • 1teaspoon baking power
  • 1teaspoon baking soda
  • 1/4teaspoon sea salt
  • 1teaspoon Cardamom
  • 1/2teaspoon each: cinnamonnutmeg and ground ginger
  • 1/4teaspoon ground cloves
  • 1cup low-fat buttermilk
  • 1/4cup buttermelted
  • 1teaspoon vanilla
  • 1 large egglightly beaten
  • 1/2cup shelled pistachio nuts*chopped
  • 12 muffin liners
  1. Preheat oven to 375 degrees F.
  2. In a large mixing bowl, combine flour, brown sugar, baking powder, baking soda and salt, cardamom, cinnamon, nutmeg, ginger, cloves and pistachios (less 3 tbsp.). Mix well.
  3. In a smaller bowl, whisk together buttermilk, butter, vanilla and egg.
  4. Add the wet mixture to the dry, stirring just until moistened.
  5. In a muffin tray, spray the muffin cup liners lightly with cooking spray. Divide batter evenly among the cups and sprinkle tops of muffins with the remaining 3 tablespoons chopped pistachios.
  6. Bake for 15 – 20 minutes, or until a wooden pick inserted in the center comes out clean. Cool in the pans on a wire rack for 5 minutes before serving.
Recipe Notes

The Masala-style spices in these muffins are a great metabolism booster and the perfect complement for the delicious and wholesome pistachios.

* Reserve about 3 tablespoons of the pistachios to sprinkle on top of muffins if desired.

Pistachio and Cardamom Muffins | Foodal.com