1 box NOMU minimakes Spiced Cake Batter Mix
80g pistachio nuts
2 large eggs
50g unsalted butter, melted
1/4 cup yoghurt
Zest of 1 orange
2 tbsp freshly squeezed orange juice
Preheat the oven to 170°C and line a standard muffin tin with 8 muffin liners.
Place the pistachios on a baking tray and toast in the oven for 8-10 minutes. Set aside to cool, then roughly chop.
Whisk the eggs until frothy, then whisk in the melted butter, yoghurt, orange zest and juice until well combined. Add the cake mix and most of the chopped nuts and whisk to form a smooth batter.
Divide the batter between the muffin liners and sprinkle over the remaining nuts. Place in the oven and bake for 25-30 minutes or until cooked when tested with a skewer.
Leave to cool in the tin for 10 minutes before transferring to a wire rack to cool.
Tip: Roasting the pistachios brings out their natural flavour.
1 box NOMU minimakes Spiced Cake Batter Mix
80g pistachio nuts
2 large eggs
50g unsalted butter, melted
1/4 cup yoghurt
Zest of 1 orange
2 tbsp freshly squeezed orange juice
Preheat the oven to 170°C and line a standard muffin tin with 8 muffin liners.
Place the pistachios on a baking tray and toast in the oven for 8-10 minutes. Set aside to cool, then roughly chop.
Whisk the eggs until frothy, then whisk in the melted butter, yoghurt, orange zest and juice until well combined. Add the cake mix and most of the chopped nuts and whisk to form a smooth batter.
Divide the batter between the muffin liners and sprinkle over the remaining nuts. Place in the oven and bake for 25-30 minutes or until cooked when tested with a skewer.
Leave to cool in the tin for 10 minutes before transferring to a wire rack to cool.
Tip: Roasting the pistachios brings out their natural flavour.
1 box NOMU minimakes Spiced Cake Batter Mix
80g pistachio nuts
2 large eggs
50g unsalted butter, melted
1/4 cup yoghurt
Zest of 1 orange
2 tbsp freshly squeezed orange juice
Preheat the oven to 170°C and line a standard muffin tin with 8 muffin liners.
Place the pistachios on a baking tray and toast in the oven for 8-10 minutes. Set aside to cool, then roughly chop.
Whisk the eggs until frothy, then whisk in the melted butter, yoghurt, orange zest and juice until well combined. Add the cake mix and most of the chopped nuts and whisk to form a smooth batter.
Divide the batter between the muffin liners and sprinkle over the remaining nuts. Place in the oven and bake for 25-30 minutes or until cooked when tested with a skewer.
Leave to cool in the tin for 10 minutes before transferring to a wire rack to cool.
Tip: Roasting the pistachios brings out their natural flavour.
1 box NOMU minimakes Spiced Cake Batter Mix
80g pistachio nuts
2 large eggs
50g unsalted butter, melted
1/4 cup yoghurt
Zest of 1 orange
2 tbsp freshly squeezed orange juice
Preheat the oven to 170°C and line a standard muffin tin with 8 muffin liners.
Place the pistachios on a baking tray and toast in the oven for 8-10 minutes. Set aside to cool, then roughly chop.
Whisk the eggs until frothy, then whisk in the melted butter, yoghurt, orange zest and juice until well combined. Add the cake mix and most of the chopped nuts and whisk to form a smooth batter.
Divide the batter between the muffin liners and sprinkle over the remaining nuts. Place in the oven and bake for 25-30 minutes or until cooked when tested with a skewer.
Leave to cool in the tin for 10 minutes before transferring to a wire rack to cool.
Tip: Roasting the pistachios brings out their natural flavour.
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