Recipes

Preheat your oven to 425' F

Line 24 standard sized muffin cups

In a food processor, process 3/4 cup of pistachios in 30 second increments until pureed, scraping down the sides as needed. This should only take 3 or 4 increments.

In a large bowl, cream together the butter and sugar. While the mixer is still running, add the eggs one at a time then add in the vanilla extract and green food coloring, if desired. I used a few squirts of the gel kind, eyeballing it until I liked the shade. Beat until just combined. Set aside.

Sift together the flour, baking soda, baking powder, salt, cinnamon and nutmeg.

With the mixer on low, add the sifted ingredients to the creamed butter, alternating with the buttermilk. Beat until just incorporated. Beat in the pureed pistachio nuts. Fold in the chopped nuts.

Fill each muffin cup with the batter. I used an ice cream scoop for uniformity. If you have any left over pistachios, give them a rough chop and sprinkle them over the muffins.

Bake for 20 - 23 minutes or until a toothpick inserted in the middle comes out clean.

Allow to cool slightly before enjoying