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Pistachio Crunch Muffins
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Ingrediënten
- A bowl with a capacity of 1/2 liter containing whole wheat flour
- A cup with a capacity of 190 ml containing light brown sugar ( packed )
- A cup with a capacity of 130 ml containing old fashioned oats
- A cup with a capacity of 60 ml containing natural california pistachios, chopped
- A cup with a capacity of 60 ml containing dark raisins or A cup with a capacity of 60 ml containing golden raisin
- 1 tablespoon baking powder
- 1 tablespoon grated orange peel
Bereiding
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Topping:.
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Mix A cup with a capacity of 60 ml containing chopped pistachios with 2 tablespoons ( packed ) brown sugar.Set Aside.
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Preheat oven to 400 F.
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Mix flour, sugar, oats, pistachios, raisins, baking powder, orange peel and salt in bowl, stirring with spoon until well blended.
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Add milk, applesauce, oil and egg all at once.Stir lightly just to mix.Don't over mix or texture will suffer.
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Spoon into 3 greased or paper-lined muffin liter.Spoon on topping.
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Bake for 18 to 22 minutes or until golden brown, turning pan around after 15 minutes for most even browning.Cool 5 minutes then remove from pan and cool on wire rack.
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