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Chocolate Chunk Pistachio Muffins |
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Serves: 10 Print this RecipeServing Size: 1 muffin Sally Vog - Springfield, Oregon Bake-Off® Contest 34, 1990 A pocket of raspberry jam is hidden inside each of these indulgent muffins. 2 cups all-purpose flour 3/4 cup sugar 2 teaspoons baking powder 1/2 teaspoon cinnamon 1/4 teaspoon baking soda 1/4 teaspoon salt 6 ounces sweet cooking chocolate, coarsely chopped 1/2 cup coarsely chopped pistachio nuts 1 cup milk 1/2 cup margarine or butter, melted 1 teaspoon grated lemon peel 1 teaspoon vanilla extract 1 egg, slightly beaten 1/3 cup seedless raspberry jam Heat oven to 375°F. Line with paper baking cups or grease bottoms only of 10 jumbo muffin cups. In large bowl, combine flour, sugar, baking powder, cinnamon, baking soda and salt; mix well. Reserve 1/3 cup of the largest pieces of chopped chocolate; reserve 2 tablespoons of the pistachios. Stir remaining chopped chocolate and pistachios into dry ingredients. In small bowl, combine milk, margarine, lemon peel, vanilla and egg; blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. Fill each paper-lined muffin cup with 2 heaping tablespoons batter. Spoon rounded teaspoon jam into center of batter in each cup. Spoon about 1 heaping tablespoon of the remaining batter over jam in each cup. Top each with reserved chopped chocolate and pistachios. Bake at 375°F. for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan. Serve warm or cool. TIP: For regular-sized muffins, line 20 regular-sized muffin cups with paper baking cups or grease bottoms only. Prepare batter as directed above. Fill each paper-lined muffin cup with 1 tablespoon batter. Place rounded 1/2 teaspoon jam in center of batter in each cup. Spoon remaining batter evenly over each filled cup, covering jam. Top each with reserved chopped chocolate and pistachios. Bake at 375°F. for 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan. HIGH ALTITUDE - Above 3,500 feet: Increase flour to 2 1/4 cups. Bake as directed above. Nutrition Per Serving (1 muffin): Calories 420; Protein 6g; Carbohydrate 54g; Fat 20g; Sodium 260mg PICTURE: Top to bottom: Tropical Oat Bran Muffins, Chocolate Chunk Pistachio Muffins From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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