The Lovell Table

Pistachio and raspberry has become a favorite flavor combination of mine and I anticipate using them in a lot of baked goods this spring. I made these muffins for my sweet momma’s birthday with Monk Fruit Blend to sweeten them for a reduced-sugar morning treat! Buttermilk makes these muffins extra special as well!

Ingredients

• 2 cups whole wheat flour
• 1/2 cup Monk Fruit Blend (zero calorie sweetner)
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 3/4 cup buttermilk
• 1/2 cup melted butter
• 2 eggs
• 1 pint raspberries
• 1/2 cup crushed pistachios
• 1/3 cup pistachio spread cream
• green food coloring

Method

1. Heat oven to 350
2. In a bowl, whisk together flour, salt, and baking powder
3. In a seperate bowl, whisk together buttermilk, butter, and eggs
4. Once combined whisk in the Monk Fruit Blend
5. Once combined whisk in the pistachio spread
6. Finally, whisk in the dry ingredients switching to a spatula when the batter starts to clump up (this muffin batter will be very thick)
7. Add in green food coloring to get your desired shade
8. Gently mix in raspberries and crushed pistachios with a spatula
9. Scoop into muffin tins and top with more crushed pistachios
10. Bake for 20-25 minutes