Pistachio Muffins

By Nanadi-2

Ingredients

• 1 (18.25 ounce) box yellow cake mix
• 1 cup all-purpose flour
• 1 box pistachio instant pudding
• 1/2 tsp. cinnamon
• 1/2 tsp. nutmeg
• 1 tsp. lemon zest
• 4 eggs, beaten
• 1 cup sour cream
• 1/4 cup water
• 1/4 cup vegetable oil
• 1/2 tsp vanilla extract
• 1/2 cup + 1/4 cup chopped pistachio nuts
• 1 tbs. sugar

Preparation

Step 1

Sift flour with cake mix.
Add instant pudding, cinnamon, nutmeg, and lemon zest and mix together thoroughly.
Beat eggs.
Mix eggs with sour cream, water, vegetable oil and stir well.
Add wet ingredients to dry ingredients and stir. Don't over-mix, batter can be a little lumpy as this is a quick bread.
Fold in ½ cup nuts.
Pour into greased muffin pan.
Mix sugar & ¼ cup nuts together and sprinkle on top of muffins.
Bake at 425°F for 15 minutes.