Cake with orange cream bimby method
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Bronte pistachio muffins
ingredients
servings
5
Pistachio grain
50 oz
White sugar
55 oz
Vanilla instant yeast for desserts
4 oz
Semiskimmed milk
20 fl oz
Sunflower oil
20 fl oz
Eggs
1 unit
Potato starch
1 teaspoon
Type 00 wheat flour
50 oz
Desserts from Italy
Bronte pistachio muffins
Bronte pistachio muffins
ready in
20 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
For pistachio lovers ... pistachio muffins!
preparation
step 1
In a bowl, beat the egg with the sugar with the electric whisk until the mixture is frothy.
step 2
Add the oil, stirring constantly and the milk stirring constantly.
step 3
Stir in the flour, starch and baking powder and mix well with a whisk. Then add the Bronte pistachio grains (fine or not to taste) and mix well with the whisk.
step 4
Transfer the mixture into the cups (I used a baking pan for muffins and paper cups) and bake in a preheated static oven at 180 ° C for 15 minutes, doing the toothpick test to check the cooking.
step 5
Remove from the oven, dust with icing sugar and your muffins are ready to taste!
