Much to my delight, I discovered a bag of pistachios in the cupboard AFTER the holidays. Like most of the recipes I try, it has been a source of inspiration. Today's take on pistachios comes in the form of muffins adapted from a recipe by Joanne of Eats Well with Others. This is a thicker dough that results in a dense and filling muffin so maybe you will be able to stop at just one? I had fun shooting this photo, one hand on the whisk the other on the camera. The best part is that I used a whisk I got from a wedding shower a few years back that I thought I would never use. It has definitely earned its place in the kitchen utensil drawer.

Pistachio Lime Muffins

Adapted from Joanne of Eats Well With Others

1/2 c roasted pistachios, shelled
2 large eggs
3/4 c vanilla greek yogurt
2 tsp lime juice
zest of one lime
6 T unsalted butter, melted and cooled
2 c all-purpose flour
1 c granulated sugar
1 tsp salt (I used salted pistachios so omitted this)
2 tsp baking powder

(Icing instructions at end of recipe)

Preheat oven to 400 degrees. Line one standard muffin tin with paper liners.

Pulse pistachios in a food processor until coarsely chopped. Remove 1/4 c of the pistachios to use later for the topping. Process the remaining nuts until powdery.

In a medium bowl, whisk the eggs. Add in the yogurt, lime juice & zest, and butter, whisk until combined and set aside.

In a large bowl, whisk together the dry ingredients. Make a well in the middle and add the wet ingredients and fold in to the dry until just combined. With a 1/4 measuring cup, fill each muffin cup this is about 3/4 full. Sprinkle the chopped nuts on the top of the muffin batter. Bake for 15-18 minutes or until a toothpick inserted comes out clean.

To make the icing:

1/2 c of powdered sugar
1/2 tsp lime zest
1/2 tsp juiced lime
3 tsp water (plus more for desired consistency)

In a small bowl, combine sugar, zest, juice and water with a small whisk. Add water in 1/2 tsp increments until desired consistency is reached.

As featured on: Foodgawker