Dry Ingredients
2 cups all-purpose flour
1 pack instant pistachio pudding mix 3.4oz
¼ teaspoon kosher salt
2 teaspoons baking powder
¾ cup granulated sugar
½ cup chopped pistachios and walnuts
Wet Ingredients
2 large eggs room temperature
⅓ cup vegetable oil
¼ cup unsalted butter melted
½ cup full-fat sour cream room temperature
⅓ cup whole milk room temperature
1 teaspoon vanilla extract
½ teaspoon almond extract
Topping Ingredients
Turbinado sugar for tops
Crushed Pistachio and Walnuts
Instructions
Mix wet and dry ingredients separately then combine.
Add mix to liners
Top with turbinado sugar, pistachios & walnuts
Bake at 425℉ for 5 minutes,
Reduce the heat to 375℉, bake 13 minutes.
Test with toothpick – but no wet batter.
