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1
If hydrating dried lemon zest, mix with 1 1/2 teaspoons water in a small bowl and let sit for 15 minutes, then put aside with the other wet ingredients.
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2
Divide the pistachios by taking 1/2 cup and running through a food processor fitted with a very sharp metal blade until they are practically powder (or ARE powder.) I found that the shredder blade was actually better for this than the traditional swivel blade. Put the powder/near-powder aside with the dry ingredients.
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3
Run the remaining 1/2 cup of pistachios through a rough chop in the food processor, then put aside for now.
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4
Line a Texas Muffin pan with 6 liners.
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5
In a large bowl, mix the flour, pistachio powder, baking powder, salt, sugar, cinnamon, and nutmeg together.
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6
In another bowl, mix remaining wet ingredients together with a whisk.
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7
Fold the wet ingredients into the dry mixture and whisk until just combined and there are no more dry spots but don't overmix.
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8
Whisk in the rough-chopped pistachios.
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9
Add green food dye now, about 6 drops, if you want the muffins to look bright green.
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10
Fill each muffin paper about halfway or a little less.
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11
Bake 25-30 minutes at 350F or until browned on top.
