#COOKING WITH CLORIS -- PISTACHIO CHOCOLATE CHIP BANANA MUFFINS RECIPE

Those of you familiar with the Anastasia Pollack Crafting Mysteries know that I can’t start my workday without an infusion of coffee and something sweet, courtesy of food editor and my bestie Cloris McWerther. Author Lois Winston recently began writing the latest installment in the series (because she takes such joy in dropping dead bodies into my life,) and she asked Cloris to come up with a new muffin recipe. (Did she really think this would make me forget she’s planning to add more murder and mayhem into my future?) 

 

I must admit, though, this muffin is delicious, and because it’s not overly sweet, I didn’t feel guilty helping myself to a second. But muffins are not just for starting the day. Grab your beverage of choice and curl up at any time with this newest baked creation and Seams Like the Perfect Crime, the latest Anastasia Pollack Crafting Mystery. 

 

Spoiler alert: I do survive to experience whatever torments Lois has planned for me in the next book.

 

Pistachio Chocolate Chip Banana Muffins

Yield: 12 muffins

 

Ingredients:

1-1/2 C. all-purpose flour

1 tsp. baking soda

1 tsp. baking powder

1 tsp. cinnamon

1/4 tsp. nutmeg

3 lg. ripe bananas, mashed

6 T. unsalted butter, melted

1 lg. egg, room temperature

1 tsp. vanilla extract

2 T. milk

2/3 C. packed brown sugar (lt. or dark)

3/4 C. mini chocolate chips

1/2 C. salted pistachio meats

 

Preheat oven to 425 degrees F. Line a 12-ct. muffin tin with cupcake liners.

 

In a med. Size bowl, whisk together first five ingredients and set aside.

 

In stand mixer on med. speed, beat together mashed bananas, melted butter, egg, vanilla, milk, and egg.

 

Add dry ingredients to wet ingredients, beating until combined. Fold in chocolate chips and pistachios.

 

Divide batter evenly into liners. Batter should fill liners to the top.

 

Bake at 435 degrees F. for five minutes. Reduce heat to 350 degrees F. and continue baking for 16 minutes or until toothpick stuck in center of muffins comes out clean. Allow muffins to cool in tin for five minutes, then transfer to wire rack.

Check out all the books Lois Winston has written about me and more at her website.