Serves a Crowd

Pistachio Cranberry Muffins : Ideal tea-time snacks.

October  4, 2017
2 Ratings
Photo by Mitanti Ghosh Sarkar
  • Makes 12
Author Notes

This is a very simple and quick recipe and a perfect tea time snack. Pistachio and cranberry go well together, mainly for cakes and muffins. In fact the slight sweetness of cranberries enhance the mild flavor of pistachio. —Mitanti Ghosh Sarkar

What You'll Need
  • 3 Egg
  • 7 dashes Vanilla essence
  • 100 grams Cranberries
  • 1 cup Flour
  • 1/2 packet Baking powder
  • 1/2 cup Milk
  • 1/2 cup Sunflower oil
  • 9 dashes Food color
  • 40 grams Pistachio
  • 1/2 cup Sugar
  1. Take the eggs in a deep bottomed pot and add salt, milk, vanilla essence, and sugar to it.
  2. Add the flour and baking powder. Keep mixing with a whisk.
  3. Grind the pistachios coarsely. Add them to the batter in parts and keep whisking.
  4. Add the sunflower oil and the cranberries.
  5. Mix well, then fold the batter with a spatula. Add food color (pistachio green). This is optional.
  6. Butter a muffin tray. Fill each mold up to 2/3 of its depth.
  7. Bake at 180°C for 25 minutes.

See what other Food52ers are saying.

  • Shelley
  • Mitanti Ghosh Sarkar
    Mitanti Ghosh Sarkar

3 Reviews

Shelley January 7, 2018
Where are the pistachios? Could one add pistachio cream?
Mitanti G. January 7, 2018
Sorry there was an error in uploading the recipe, I have changed it now. Thanks. I prefer crushed pistachios. In case you use the cream you have to change the measurements of other ingredients as well to suit the constistency.
Mitanti G. January 7, 2018
You can check the step up step pictures (mainly for the consistency) here on my blog