Pistachio, Dark Chocolate And Olive Oil Muffins Recipe

Name: Pistachio, Dark Chocolate And Olive Oil Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Whole Wheat Flour; 1/2 teaspoons Baking Powder; 1/4 teaspoons Baking Soda; 1/4 teaspoons Salt; 1/4 cups Unshelled Pistachios, Roughly Chopped, Plus Extra For Topping; 1/4 cups Dark Chocolate Chips; 3 Tablespoons Extra Virgin Olive Oil; 1 Large Egg; 1/4 cups Honey; 1 teaspoon Vanilla Extract; 4 Tablespoons Plain Greek Yogurt

Servings: persons

1 cup Whole Wheat Flour
1/2 teaspoons Baking Powder
1/4 teaspoons Baking Soda
1/4 teaspoons Salt
1/4 cups Unshelled Pistachios, Roughly Chopped, Plus Extra For Topping
1/4 cups Dark Chocolate Chips
3 Tablespoons Extra Virgin Olive Oil
1 Large Egg
1/4 cups Honey
1 teaspoon Vanilla Extract
4 Tablespoons Plain Greek Yogurt

1
Preheat oven to 180u00b0C (350u00b0F) and line a 6-hole muffin tin with paper cases.
2
In a large bowl, whisk together the flour, baking powder, bicarbonate of soda/baking soda, and salt. Toss the pistachios and chocolate chips in the flour mixture and set aside.
3
In a separate but also large bowl, mix together the olive oil, egg, honey, vanilla and yoghurt.
4
Add the dry ingredients to the wet and fold through a couple of times; add the pistachios and chocolate chips and fold a few times again. As ever with muffins, don't overmix; it doesn't matter if there are still streaks of flour.
5
Spoon into the muffin cases, scatter with the extra pistachios and bake for 18 -20 minutes until golden brown and firm.
6
Remove from the oven and transfer to a wire rack to cool.

360

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup Whole Wheat Flour, 1/2 teaspoons Baking Powder, 1/4 teaspoons Baking Soda, 1/4 teaspoons Salt, and more.

Yes, Pistachio, Dark Chocolate And Olive Oil Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pistachio, Dark Chocolate And Olive Oil Muffins

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