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Blueberry, Pistachio and Orange Muffins

A community recipe by jonathan.baker87

Not tested or verified by Nigella.com

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Introduction

Ingredients

Serves:

8 ounces all-purpose flour
½ cup superfine sugar
2 teaspoons baking powder
½ teaspoon ground cinnamon
¼ teaspoon ground cardamom
2½ tablespoons finely chopped pistachios (+1 tbsp for sprinkling)
¾ cup blueberries
¾ cup milk
1 egg
¾ cup flavourless oil
1 orange (zest)
½ teaspoon rosewater

Method

Blueberry, Pistachio and Orange Muffins is a community recipe submitted by jonathan.baker87 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Pre-heat oven to 180C. Line/Grease either a 12 cup muffin tin or 6 cup Texas muffin tin.

In a bowl large enough to contain the whole batter, add the flour, superfine sugar, baking powder, the ground spices, blueberries and 1 1/2 tablespoons of the pistachios and mix thoroughly till combined.

Stir all other ingredients except for the reserved pistachios in a jug till well combined.

Pour wet ingredients into dry, and STIR, lightly, with a fork till JUST combined. Lumps are desirable here, and little bits of unmixed in flour is fine. If the batter is stirred to thoroughly it will give you tough little muffins.

Pour into the prepared muffin tins, sprinkle with the remaining pistachios and bake for about 15 - 20 minutes for normal muffins or about 20 - 30 minutes for texas size muffins.

Additional Information

I find that if they are not going to be eaten within one day of being baked, they are best off to be frozen, once cooled of course, individually wrapped in cling. Whenever you want one you can take it straight from the frezer and zap it for 30 seconds to just warm it up.