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Olive Oil and Pistachio Muffins
What you will need:
500ml flour
10ml baking powder
2ml salt
125ml unrefined sugar
2 extra large eggs
15ml orange zest
15ml lemon zest
30ml balsamic vinegar
125ml milk
125ml Morgenster Lemon Enhanced Extra Olive Oil
200ml pistachio nuts, roughly chopped

How to prepare:
Preheat oven to 180°C. Place paper liners in a 12-cup muffin tin.
Sift the flour, baking powder and salt in a bowl. Beat the sugar, eggs and zests in a bowl until pale and fluffy, about 3 minutes.
Beat in the vinegar and milk. Gradually beat in the oil.
Add the flour mixture and stir just until blended. Add half the pistachio to the batter and stir until mixed.
Spoon into the paper cups. Sprinkle with the remaining pistachios.
Bake until golden on top, about 20 to 25 minutes.
Transfer to a wire rack to cool.

Click here to download the recipe in pdf format.

Recipe supplied by The Star, Angela Day
Tel: +27.218521738   Fax: +27.218520835   Email:  
P.O. Box 1616, Somerset West, 7129, South Africa
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