Pistachio muffins with coffee glaze

This is one my favourite treats! Sharing here after our wonderful conversation with Ken Liu, who loves both pistachios and coffee.

Enjoy!

Ingredients:

Muffins

1 1/3 cups flour

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

3/4 cup blended pistachios

juice of half a lemon

1/3 cup olive oil

1/2 cup honey

1/2 cup apple sauce

1/2 cup greek yoghurt (or coconut milk)

2 teaspoons vanilla extract

Topping

thick greek yoghurt

1/2 cup roughly chopped pistachios

honey

Glaze

3/4 cups caster sugar

1/3 cup water

1/4 cup espresso

1 teaspoon vanilla extract

Method:

Muffins

Preheat oven to 200deg C.

Combine dry ingredients, make a well in the middle and add wet ingredients into the well.

Stir through until combined.

Spoon into muffin cases in tray.

Bake for 5 mins @200deg C and then for 15 mins @180deg C.

Allow to cool before topping.

For glaze

Dissolve sugar in water over medium heat, stir continuously until caramelized.

Remove from heat.

Add espresso and vanilla.

Allow to cool.

Topping

Spoon Greek yoghurt onto cooled muffins.

Sprinkle with roughly chopped pistachios.

Drizzle with coffee glaze and honey.