The 100% cream
Serves: about 8 muffins
Ingredients
150g all-purpose flour (or whole wheat)
90g sugar
1 egg
50g vegetable oil
40g milk
100g 100% pistachio spread
6g baking powder
For garnish
Powdered sugar as needed
Chopped pistachios as needed
Method
Spoon small dollops of pistachio spread onto parchment paper.
Freeze for at least 1 hour until solid.
Whisk egg and sugar until light and fluffy.
Add vegetable oil slowly while mixing.
Add milk and combine.
Add sifted flour and baking powder.
Mix until smooth.
Pour batter into muffin cups.
Insert a frozen pistachio spread center into each muffin.
Bake at 190°C for about 20 minutes.
Let cool slightly and garnish with powdered sugar and pistachios.