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Paezinhos de nozes (pistachio muffins)

Paezinhos de nozes (pistachio muffins)

PT1H15M

1
Preheat the oven to 170°C/gas mark 3
2
Mix together the flour, baking powder and salt in a large mixing bowl. Meanwhile, gently heat the butter and condensed milk in a pan
  • 250g of plain flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 397g of condensed milk
  • 2 tbsp of butter
3
Once hot, add the dry ingredients to the pan, mixing rapidly. Decrease the heat and cook for 5 minutes longer, stirring constantly. Remove from the heat and allow to cool for 5 minutes
4
Beat the egg whites until stiff peaks form. Beat the yolks into the batter mixture, then gently fold in the egg whites, followed by the ground almonds and milk
  • 2 eggs, separated into yolks and whites
  • 60g of ground almonds
  • 60ml of milk
5
Butter some small muffin cases, then spoon or pipe the batter into the cases to three quarters of the way up. Dot the whole pistachios around the tops of the batter
  • 1 handful of pistachio nuts, shelled, whole
  • butter, for greasing
6
Bake for 12-15 minutes until golden and cooked through, then set aside to cool. Once cool, remove from the tin and drizzle over the melted chocolate to decorate
  • 50g of chocolate, melted

Ingredients

Metric

Imperial

  • 1 handful of pistachio nuts, shelled, whole
  • 250g of plain flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 397g of condensed milk
  • 2 tbsp of butter
  • 2 eggs, separated into yolks and whites
  • 60g of ground almonds
  • 60ml of milk
  • 50g of chocolate, melted
  • butter, for greasing
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