In a cooking rut? Try one of these taste-tested, family-approved recipes using ground beef.
Pistachio Pudding Muffins
- add review
- #89439
serves/makes:
ready in:
under 30 minutes
under 30 minutes
2 reviews
1 comment
ingredients
4 eggs, beaten
1 box (18.25 ounce size) yellow cake mix
1 cup all-purpose flour
1 box instant pistachio pudding mix
1 cup sour cream
1/4 cup water
1/4 cup vegetable oil
1/2 cup chopped pistachio nuts
1 large chocolate bar chopped into chunks (optional)
sugar for sprinkling
directions
Sift flour with cake mix. Add instant pudding and mix. Add cake mixture to eggs and stir well.
Next, add wet ingredients and stir well. Fold in nuts and/or chocolate chunks. Pour into greased muffin cups. Sprinkle sugar on top.
Bake at 425 degrees F for 15 minutes.
added by
nebulized
nutrition data
418 calories, 20 grams fat, 54 grams carbohydrates, 7 grams protein per serving.
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
reviews & comments
October 26, 2014
Kids and husband loved this. I not so much. I prefer sweet just like the fresh ones you can get at Safeway/Albersons. I did add green food coloring to make it bright and pretty. Overall husband said to rate a 5, Ill do a 4 since its not sweet enough for me :)
July 27, 2013
Make sure you chop the pistachios really well or you'll end up with big chunks that are hard to bite into. I wasn't real carful about chopping and ran into that problem. The muffins are dense and sort of cupcake like. Really delicious flavor and color from the pudding mix. I did add the chocolate but I used mini chocolate chips instead of chopped chocolate bars. I also used coarse sugar instead of regular for sprinkling on top you could also use some of the colored sugars to make them look extra pretty.
Very good & a very dense batter. Think I may use mayo instead of sour cream. I did increase the oil to 1/2 cup instead of 1/4. Definitely a keeper. Thank you!