Pistachio Muffins

Pistachio Muffins

(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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