With Sweet Dreams and Even Sweeter Days

Saturday, September 28, 2013

Lemon Pistachio Cornmeal Muffins



Compromise is key.

Decide what's important to you, and hold tight to it, but always being open to going a little bit in either direction.

Realize that most everything is better when shared.  Remember that we never know who or what we'll find when we keep an open mind.



My parents are a testament to a life lived in happiness and compromise that I hope I one day get to live with someone as well.

Giving a little here or a little there to each other, and never even thinking that it could or should be any other way.

Always supporting me and not once asking for credit.



My dad being a huge pistachio fan and my mom loving corn muffins, I knew there wasn't a better treat to celebrate them both. As individuals and as a couple.

These muffins are delicious and simple on their own, but when split in half and grilled with a little brown butter, they're taken to another level.

To 30 years married this week, these are for you mom and dad. Thank you for everything.



Congrats to you.



Lemon Pistachio Cornmeal Muffins:
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Serves: 12

Ingredients:

- 1/2 cup pistachios, divided
- 2 eggs
- 3/4 cup sour cream
- 2 teaspoons lemon juice
- zest of 1/2 lemon
- 6 Tbsp unsalted butter, melted and cooled
- 3/4 cup all-purpose flour
- 1 1/4 cups yellow cornmeal
- 1 cup granulated sugar
- 1 teaspoon salt
- 2 teaspoons baking powder

Directions:
In a food processor, pulse pistachios until coarsely chopped.  Remove 1/4 cup and pulse remaining pistachios until almost powdery.  Preheat oven to 400 degrees F.  Lightly spray a 12- cup muffin or cupcake pan with vegetable oil.  In a medium bowl, whisk eggs lightly.  Add sour cream, lemon juice and zest, and butter and whisk until combined.  Set aside.  In a separate large bowl, whisk flour, cornmeal, sugar, salt, powdery pistachios, and the baking powder.  Make a well in the middle of the dry ingredients and pour in the wet ingredients.  Fold ingredients together until just combined.  Fill each muffin cup 3/4 full and sprinkle the tops with remaining pistachios.  Bake for 12-15 minutes or until a toothpick inserted in the center of each comes out clean.  Transfer to a wire rack to cool.  Serve warm or at room temperature, as is or split in half and grilled in a little melted butter.  Enjoy.




Recipe adapted from: Baked Elements


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