(12 – 15 Muffins)
- 2 cups “JIFFY” Baking Mix
- 1 pkg. (3.4 oz) instant pistachio pudding and pie mix
- 1/3 cup sugar
- 3/4 cup milk
- 2 eggs, slightly beaten
- 1/4 cup oil
- 1 tsp. almond extract
- sugar (optional)
- pistachio nuts, chopped (optional)
Preheat oven to 350°F. Grease muffin pans or use paper baking cups.
Combine baking mix, pudding mix and sugar. Add milk, eggs, oil and almond extract. Blend well. Fill muffin cups 2/3 full. Sprinkle sugar (optional) and nuts (optional) on top. Bake 15 – 20 minutes.
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