Pistachio Yogurt Muffins

• 2 cups unbleached all-purpose flour
• 1 cup raw pistachios, divided
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground nutmeg
• 1 teaspoon lemon zest (or 1/2 tsp dried, see directions)
• 1/4 cup canola oil
• 1 cup plain yogurt
• 1 teaspoon vanilla extract
• 1/2 teaspoon rose water
• 2 large eggs

1. If hydrating dried lemon zest, mix with 1 1/2 teaspoons water in a small bowl and let sit for 15 minutes, then put aside with the other wet ingredients.
2. Divide the pistachios by taking 1/2 cup and running through a food processor fitted with a very sharp metal blade until they are practically powder (or ARE powder.) I found that the shredder blade was actually better for this than the traditional swivel blade. Put the powder/near-powder aside with the dry ingredients.
3. Run the remaining 1/2 cup of pistachios through a rough chop in the food processor, then put aside for now.
4. Line a Texas Muffin pan with 6 liners.
5. In a large bowl, mix the flour, pistachio powder, baking powder, salt, sugar, cinnamon, and nutmeg together.
6. In another bowl, mix remaining wet ingredients together with a whisk.
7. Fold the wet ingredients into the dry mixture and whisk until just combined and there are no more dry spots but don't overmix.
8. Whisk in the rough-chopped pistachios.
9. Add green food dye now, about 6 drops, if you want the muffins to look bright green.
10. Fill each muffin paper about halfway or a little less.
11. Bake 25-30 minutes at 350F or until browned on top.

flour, pistachios, baking powder, salt, sugar, cinnamon, ground nutmeg, lemon zest, canola oil, plain yogurt, vanilla, water, eggs

Taken from www.food.com/recipe/pistachio-yogurt-muffins-454265 (may not work)