Paezinhos de nozes (pistachio muffins)


Marcello Tully's pistachio muffin recipe (known as paezinhos de nozes in his native Brazil), makes a great snack for when you are in between meals and craving something a little sweet to quell your appetite

First published in 2015
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  • Muffin tin
  • Muffin papers


Preheat the oven to 170°C/gas mark 3
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
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
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
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
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
First published in 2015

When Brazilian-born chef Marcello Tully started his career at fourteen, he may not have anticipated working on the starkly beautiful island of Skye – but then he probably didn’t expect to be crafting some of the most exquisitely refined Scottish-influenced food on the planet, either.

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