Pistachio and raspberry muffins

Step 1

Pre-heat oven to 175°C and line 12x muffin tray with muffin liners or spray with cooking spray.

Step 2

Add ½ cup pistachios to a food processor and blend until a fine crumb. Add to a mixing bowl along with the remaining dry ingredients. Mix and set aside.

Step 3

In a separate bowl whisk the eggs and add the remaining wet ingredients. Mix until combined.

Step 4

Add the remaining pistachios to a food processor and blend until roughly chopped.

Step 5

Add the dry ingredients to the wet, reserving a tablespoon, and stir until just combined. (A few lumps are ok). Coat the raspberries in the reserved dry ingredient mixture and gently fold into the batter.

Step 6

Divide the batter evenly between the 12 muffin cups. Sprinkle the tops of the muffins with the chopped pistachios and bake for 23-25 mins, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.

Step 7

Place the muffins on a cooling rack to cool.