 |
| Cleo Coyle, who likes to wear and eat green on March 17 is author of The Coffeehouse Mysteries |
Portable food is also a good idea, especially when it’s green, which is why I developed a special St. Patrick’s Day Shamrock Green Pistachio Muffin using ricotta cheese.
Click here to download a PDF of the recipe that you can print, save or share.
 |
| Click here for the free PDF of this recipe. |
Why ricotta? Because even though everyone is Irish on March 17, I’m Italian every other day of the year, and this sweet, soft Italian cheese is a fantastic ingredient for making a tender, delicious muffin. The ricotta gives the muffin a nice substance without making them dry or heavy, so they're satisfying as well as delicious. (Try them warm, right out of the oven, split open and slathered with butter or cream cheese, ahh....)
Cleo’s Shamrock Green
If this muffin were a book, I would title it A Tale of Two Pistachios. The finely ground pistachios give the batter its pale green color. They also distribute the pistachio flavor through the batter (like an almond or chestnut flour), so there’s no need to add artificial pistachio flavoring. At the same time, the roughly chopped pistachios give your mouth a contrasting experience, providing bursts of crunchy nut flavor like a good pistachio ice cream. In fact, that's exactly what this batter tastes like, so if you like pistachio ice cream, I think you'll enjoy these muffins immensely. May you bake them with joy and...
Have a Happy St. Patrick's Day!
~ Cleo
Pistachio Muffins (with Ricotta)
Have a Happy St. Patrick's Day!
~ Cleo
To download this recipe in a
PDF document that you can
print or share, click here.
PDF document that you can
print or share, click here.
 |
| Click here for the free PDF of this recipe. |
My readers may recall these muffins from a scene near the end of my Coffeehouse Mystery Roast Mortem. To see more of the recipes from that culinary mystery, click here. To learn more about the book, click here.
Makes 12 muffins
10 tablespoons unsalted butter, softened
1-1/2 cups sugar
2 large eggs
1/2 teaspoon pure vanilla extract
1/3 cup milk (whole or reduced fat)
1 cup ricotta (whole milk or part-skim)
1/4 teaspoon salt
1-3/4 cups all-purpose flour (measure after sifting)
1 teaspoon baking powder
1 cup whole pistachios (measure after removing shells)
1 teaspoon green food coloring (optional for shamrock shade)
Directions:
Step 1 – Prepare pistachios: Remove the shells by hand and measure out 1 cup of whole pistachios. (I use natural, dry roasted California pistachios, available in most grocery stores.)
A - ½ cup should be roughly chopped. You can pulse them once with a food processor or grinder or simply place them in plastic bag and bang away with a meat hammer or another fun smashing device.
B - The remaining ½ cup of whole pistachios must be ground finely using a food processor or blade grinder. *See my tips at the end of this recipe for getting the best results on this.
A - ½ cup should be roughly chopped. You can pulse them once with a food processor or grinder or simply place them in plastic bag and bang away with a meat hammer or another fun smashing device.
B - The remaining ½ cup of whole pistachios must be ground finely using a food processor or blade grinder. *See my tips at the end of this recipe for getting the best results on this.
Step 2 – Make batter: Using an electric mixer, beat the butter and sugar until light and fluffy. Blend in the eggs, vanilla, milk, ricotta, and salt. Add sifted flour, baking powder, and the finely ground and roughly chopped pistachios from Step 1. (See note below on optional addition of food coloring.) Blend all ingredients only enough to make a smooth batter.
Optional: To make your muffins "wear the green" for St. Patrick’s Day, add 1 full teaspoon of green food coloring when adding the final ingredients to your batter. This will turn the batter an emerald green shamrock shade.
Optional: To make your muffins "wear the green" for St. Patrick’s Day, add 1 full teaspoon of green food coloring when adding the final ingredients to your batter. This will turn the batter an emerald green shamrock shade.
IMPORTANT: Resist the urge to continue adding food coloring and playing with the dough’s shade. Every time you work that batter, you are developing the gluten in the flour and ruining the muffin's texture. Add the food coloring once and let it go or your muffins will be tough instead of tender.
(See photo below) The batter on the left was made a shamrock shade with green food coloring. The batter on the right is au naturel.
Step 3 – Prepare muffin pan and fill cups: Preheat oven to 375° F. Line muffin cups with paper holders. Fill each muffin cup to the very top with batter. This will give you a nice, rounded muffin top. You can bake the muffins naked or add a sprinkling of some roughly chopped pistachios.
Step 4 - Bake and cool: Bake the muffins about 25 minutes. Muffins are done when a toothpick inserted in the center comes out clean (with no batter on it). Allow pan to cool for a few minutes and transfer the muffins to a cooling rack. Do not allow muffins to stay in the hot pan or the bottoms may steam and become tough.
Step 4 - Bake and cool: Bake the muffins about 25 minutes. Muffins are done when a toothpick inserted in the center comes out clean (with no batter on it). Allow pan to cool for a few minutes and transfer the muffins to a cooling rack. Do not allow muffins to stay in the hot pan or the bottoms may steam and become tough.
(See photo below) I topped this batch of muffins with a sprinkling of roughly chopped pistachios, but these muffins are just as good with plain tops. If you want to try something deliciously decadent, finish the baked and cooled pistachio muffins with cream cheese frosting...oh, baby!
*TIPS ON GRINDING NUTS:
When a recipe asks you to finely grind nuts, you are creating a "nut flour," which can give a lovely flavor to any dough or batter. But be careful not to ruin that wonderful flavor by over grinding. Make sure to pulse the grinder or food processor, running it in short bursts. And be sure to stop the grinder as soon as the nuts are pulverized. Why do this? Grinding without pause will create a high RPM on the blades and the friction will overheat the nuts and burn them, imparting a scorched taste to your finished product. If you over-grind, you’re facing the same issue. So pulse, baby, pulse. Do not over grind, and...eat with joy!
Now that we're all set for the
Eating of the Green,
here's a bit about wearing it...
Eating of the Green,
here's a bit about wearing it...
Happy
St. Patrick's Day,
Everyone!
St. Patrick's Day,
Everyone!
☕
Eat (and read) with joy!
~ Cleo Coyle
New York Times bestselling author of
The Coffeehouse Mysteries
 |
Yes, this is me, Cleo (aka Alice).
Friend me on facebook here.
Follow me on twitter here.
Visit my online coffeehouse here.
|
☕
Our NEW Coffeehouse Mystery!
Mystery Pick of the Month! --Library Journal
*
Amazon * B&N
IndieBound * BAM
*
"A gripping and entertaining mystery"
--Library Journal (Starred Review)
*
"Penetrating insights" --Kirkus Reviews
*
* "Sure to delight" --Publishers Weekly
☕
Our bestselling hardcover is
now a bestseller in paperback...
3 Best of Year Lists
Top 10 Mysteries for Book Clubs 2017
Mystery Guild "Most Wanted" Selection
Mystery Guild "Most Wanted" Selection
🍴
This culinary mystery includes
more than 25 delicious recipes!
To get the Free Recipe Guide:
Click Here.
more than 25 delicious recipes!
To get the Free Recipe Guide:
Click Here.
* * *
Clare goes to Washington!
Join amateur sleuth Clare Cosi
as she sets out to caffeinate
our nation's capital and solve
a capital crime.
Join amateur sleuth Clare Cosi
as she sets out to caffeinate
our nation's capital and solve
a capital crime.
as she sets out to caffeinate
our nation's capital and solve
a capital crime.
* * *
A fairy tale murder in Central Park...
"Wicked good" --Library Journal
*
*
"Fresh and fun...clever" --Booklist
*