Muffins with pistachios and cherries – a detailed recipe cooking. 
Photo of the dish: Эндрю ПерселлTime: 35 minutes Difficulty: Easy Quantity: 12 Mini-Cupcakes recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1/3 Art. premium wheat flour
- 2 large eggs
- 6 tbsp. l (85 gr.) Butter, melt
- 1/2 tbsp. peeled pistachios
- 1 tsp baking powder
- 1/4 tsp salt
- 2/3 Art. powdered sugar, and also for sprinkling
- 12 – 24 pcs. medium cherries with stalks
Recipes with similar ingredients: premium flour, eggs, nuts, icing sugar, cherry, pistachios
Recipe preparation:
- Preheat the oven to 180 ° C. Put paper liners in the form for baking with 12 glasses.
- Finely chop the pistachios, flour, in a food processor, baking powder and salt.
- Beat powdered sugar and eggs in a large bowl, then mix with pistachio mixture and ghee.
- Pour 2 tbsp. l dough into each depression of the form. Bake mini cupcakes until the dough rises a little, about 8 min Place 1 – 2 in the center of each cupcake cherries and continue to bake for another 10 to 12 minutes, until tender. Remove the muffins from the oven and leave to cool in shape for 10 min. Then remove from the mold and cool completely. Sprinkle cupcakes icing sugar. We offer a recipe for persimmon muffins.
