Chocolate Chunk Pistachio Muffins

Chocolate Chunk Pistachio Muffins

The next time you are in the mood for a different muffin, why don’t you try Chocolate Chunk Pistachio Muffins.  These muffins are different and when you bite into them you will be surprised.

Chocolate Chunk Pistachio Muffins

Chocolate Chunk Pistachio Muffins

2 cups flour

¾ cup sugar

2 tsp. baking powder

½ tsp. cinnamon

¼ tsp. baking soda

¼ tsp. salt

6 oz. semi-sweet chocolate chunks, coarsely chopped

½ cup coarsely chopped pistachios

1 cup milk

½ cup margarine, melted

1 tsp. grated lemon peel

1 tsp. vanilla

1 egg, slightly beaten

1/3  cup seedless raspberry jam

Preheat oven to 375F.  Line a 12 cup and  a 6 cup muffin pans with paper baking cups or grease bottoms only.  In a large bowl combine flour, sugar, baking powder, cinnamon, baking soda and salt; blend well.  Reserve 1/3 cup of the largest pieces of chopped chocolate.  Reserve 2 1/2 tbsp. of pistachios.  Stir remaining chopped chocolate and pistachios into dry ingredients.  In small bowl, combine milk,  margarine, lemon peel, vanilla and egg; blend well.  Add to dry ingredients all at once; stir until dry ingredients are just moistened.

Fill each paper-lined muffin cup with 1 heaping tablespoonful of batter.  Spoon rounded 3/4 teaspoonful of jam in center of batter in each cup.  Spoon about 1 heaping tablespoonful on the remaining batter over jam in each cup (just leave the jam alone, without spreading it around).  Top each with reserved chopped chocolate and pistachios.   Bake at 375F for 15-20 minutes or until toothpick inserted in center comes out clean.  Cool 5 minutes; remove from pan.

(Recipe from Pillsbury Classic Cookbooks, Classic #110, April)

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