Orange Pistachio Glazed Spiced Muffins

Submitted by Irmgard

"These tender, delicious muffins are from Food and Drink magazine. It is a very versatile recipe as dried apricots may be substituted for the raisins and chopped almonds or pecans for the pistachios. I didn't make the glaze as I plan to freeze the muffins. Also, these muffins are best served when completely cooled as the paper muffin tin liners really stick to the muffins when they are still warm."

 

• Ready In: 30mins
• Ingredients: 18
• Yields: 10 muffins

ingredients

• 1 cup all-purpose flour
• 1⁄2 cup whole wheat flour
• 1 teaspoon ground cinnamon
• 1 teaspoon baking powder
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon ground nutmeg
• 1⁄4 teaspoon ground allspice
• 1⁄2 cup golden raisin
• 1 cup plain yogurt
• 1⁄2 cup granulated sugar
• 1⁄3 cup vegetable oil
• 2 eggs
• 1⁄2 cup pistachios, shelled and chopped
• 2 tablespoons granulated sugar
• 1 orange, zest of

• Glaze

• 1⁄3 cup orange juice
• 3 tablespoons granulated sugar

directions

1. Preheat the oven to 400 degrees F.
2. Grease or line with paper liners 10 muffin cups.
3. In a medium bowl, whisk the flours with the cinnamon, baking powder, baking soda, salt, nutmeg and allspice.
4. Stir in the raisins.
5. In a large bowl, stir the yogurt with 1/2 cup sugar, the oil and the eggs.
6. Stir the flour mixture into the yogurt mixture until just combined.
7. Spoon the batter into the prepared muffin cups.
8. In a small bowl, stir the pistachios with 2 tablespoons sugar and the orange zest.
9. Sprinkle on the muffins, pressing gently into the batter.
10. Bake in the centre of the preheated oven until a toothpick inserted in the centre comes out clean, 18 to 20 minutes.
11. Cool for 5 minutes, then remove from the pan to dip into the glaze.
12. While the muffins are cooling in the pan, place the orange juice and 3 tablespoons sugar in a very small pot.
13. Bring to a boil, stirring for about 1 minute until syrupy and glaze-like.
14. Holding the hot muffins at the base, dip the tops into the glaze.
15. Any glaze left in the pan can be spooned over the muffin tops.
16. Cool on a rack.