Pistachio and Cherry Muffins

Ingredients:

• 1/3 cup premium wheat flour
• 2 large eggs
• 6 tbsp (85 g) butter, melted
• 1/2 cup shelled pistachios
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2/3 cup powdered sugar, plus more for sprinkling
• 12 - 24 medium cherries with stems

Preparation:

1. Preheat oven to 180°C. Line a 12-cup baking dish with paper liners.
2. Finely grind pistachios, flour, baking powder and salt in a food processor.
3. In a large bowl, beat the powdered sugar and eggs, then stir in the pistachio mixture and melted butter.
4. Pour 2 tablespoons of batter into each cavity of the pan. Bake. mini cupcakes, until the dough rises slightly, about 8 minutes.
   
   Place 1-2 cherries in the center of each cupcake and continue baking for another 10-12 minutes, until set. Remove the cupcakes from the oven and let them cool in the pan for 10 minutes. Then remove them from the pan and let them cool completely.
   
   Dust the cupcakes with powdered sugar.
   
   We offer persimmon muffins recipe.