Searching for gluten-free foods is the norm for me now, but sometimes it’s still hard to walk through the grocery store bakery and see the yummy delights available at reach when I know they’re untouchable. However, I am realizing there is always a wheat-free option if I get creative.
These pistachio nut muffins are wheat-free, simple, moist and delicious! Served as a breakfast yum or even a dessert (with a little glaze on top, of course), these pretty little green gems are the perfect combo with a smooth cup of coffee. You won’t feel guilty!
1 Box of King Arthur Gluten-Free Muffin Mix
8 Tablespoons of Oil or Melted Butter
1 C Milk
1 Box of Pistachio Instant Pudding
1/4 C of Ground Honey Roasted Pistachios
Combine all the ingredients, leaving a few tablespoons of the ground honey roasted pistachios to the side. Using a gluten-free cooking spray or cornstarch, coat your muffin pan. (I like to use the jumbo size muffins tin.)
Scoop the batter 2/3 full and sprinkle some of the remaining honey roasted pistachios on top.
Depending on the muffin size, bake 18-24 minutes. Serve hot or let cool before using a light drizzle of your choice on top.