Chocolate chip and pistachio muffins
We end the week with a bit of sweetness, the days are getting shorter, it is getting colder and colder (at least in Holland). So nothing like having fun making little muffins this weekend with a tea or hot chocolate. It's a suggestion like any other, you can make yourself muffins all week, it's always nice to eat homemade pastries.
Today, very easy recipe for 6 large muffins with pistachios and chocolate chips.
Let's go !
The necessary ingredients are flour, tapioca starch (or cornstarch), baking powder, vanilla sugar, agave syrup, almond butter, oat milk , cider vinegar, chocolate chips, unsalted pistachios, salt.
The necessary utensils are a bowl, a spatula or wooden spoon, a kitchen scale, a measuring cup, a muffin tin, teaspoons, tablespoons.
180g of flour
1 tsp of tapioca starch
10g of baking powder
15g of vanilla sugar
4 tbsp of agave syrup
1 big tbsp of almond butter
130ml of oat milk
1/2 tsp of cider vinegar
2 handfuls of chocolate chips
1 big handful of pistachios
1 pinch of salt
Preheat the oven to 200°C (392°f)
In a bowl, mix the flour, baking powder, starch, vanilla sugar and salt.
Then add the almond butter, the agave syrup; stir well and gradually add the milk and cider vinegar.
Coarsely chop 70g of chocolate to make chips if you don't have chocolate chips ready; mix them with the dough.
Oil or put margarine in the muffin pan to prevent the dough from sticking during cooking, pour the dough into it, fill each space 3/4 full.
Bake at 180°C (356°f) for about 20 minutes.
For decoration, mix a few pistachios and sprinkle your muffins with pistachio powder once the cooking is finished.