You must be logged in to post a review.
These light and fluffy muffins are filled with whole grains, healthy fats and unrefined sugars. And chocolate, of course.
Preheat oven to 180ºC (350ºF) and line a 6-hole muffin tin with paper cases.
In a large bowl, whisk together the flour, baking powder, bicarbonate of soda/baking soda, and salt. Toss the pistachios and chocolate chips in the flour mixture and set aside.
In a separate but also large bowl, mix together the olive oil, egg, honey, vanilla and yoghurt.
Add the dry ingredients to the wet and fold through a couple of times; add the pistachios and chocolate chips and fold a few times again. As ever with muffins, don’t overmix; it doesn’t matter if there are still streaks of flour.
Spoon into the muffin cases, scatter with the extra pistachios and bake for 18 -20 minutes until golden brown and firm.
Remove from the oven and transfer to a wire rack to cool.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!