Experiment 3: Olive Oil Pistachio Muffins

For me to bake, I have to be in the right mood. Late yesterday night, almost nearing midnight, I was in the mood.

olive oil pistachio muffins

I had bookmarked this recipe from SmittenKitchen a few days ago. The ingredients were very basic so I didn’t have to run to the Co-Op for anything special. You can click on the link to view the post and recipe.

mixing batter

I didn’t really change much from the recipe, just substituted the sugar with unrefined, organic brown sugar (as an attempt to never use white sugar again) and….

pistachioa couple handfuls of slivered pistachio instead of the crushed almonds, just to compliment the color of the pistachio with the olive oil muffin.

Also, instead of the a 12 cupcake pan, I used a 6 muffin size pan and buttered and floured it instead of using paper muffin liners.

muffins before oven25 minutes later…

muffins after ovenolive oil muffin finalEnjoying this delicious muffin with some rose petal jam and a nice cup of iced coffee!

The flavor is fantastic! I love how the olive oil is just giving a hint and not at all overpowering. I will definitely be making more of this.

Until then,


4 thoughts on “Experiment 3: Olive Oil Pistachio Muffins

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