Total Calories: 220
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.
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