Batter needs to be refrigerated before baking. Made product can be stored up to 3 days in refrigerator or 2 months in the freezer.

Muffin Ingredients:

1 ½ sticks butter

¾ cup BD pistachios, shelled

¾ cup BD granulated sugar

1/3 cup BD All purpose flour

1/3 cup BD whole wheat flour

1 ½ teaspoon BD Matcha powder

¼ tsp BD salt

6 large egg whites, at room temperature

For the Glaze:

8 ounces BD white chocolate wafers

2 teaspoons BD Lemon Olive Oil

Lemon Zest

To make the muffins:

Heat butter in a small saucepan over medium heat just until it comes to a boil. Remove from heat, keep warm.

Place pistachios and sugar in a food processor and pulse until the nuts are ground but still slightly chunky; don’t overprocess into a paste. Add the flours, matcha and salt by pulsing a few times to blend.

Whisk egg whites in a medium bowl. Add the nut mixture and stir until thoroughly blended. Gradually and gently incorporate the butter. Cover and refrigerate for a minimum of 3 hours and a maximum of 3 days.

Preheat oven to 400 degrees F. Coat a mini muffin tin with cooking spray. Spoon the batter into the cups.

Bake until the edges are golden, about 13 to 15 minutes. Let cool.

For the Glaze:

Place chocolate and lemon oil in a saucepan over another pan with boiling water. Allow to melt, stirring to incorporate.

Dip the tops of the muffins into the chocolate glaze, adding the lemon zest to the top before the glaze sets.

Yields 12 regular muffins or 18 mini muffins