Rhubarb & Pistachio Muffins - Recipe

For the filling:
1 1/4 cups chopped fresh rhubarb
4 tbsp. confectioners/icing sugar
2 tbsp. water
1 tsp. grated lemon zest

1. Combine all the filling ingredients in a saucepan over gentle heat. Bring slowly to a simmer and cook for 5 minutes until the rhubarb is soft. Remove from heat and set aside.

For the muffins:
3 1/2 cups all-purpose flour
2/3 cup packed brown sugar
pinch of salt
4 tbsp. baking powder
1/2 cup unsalted butter, melted
1 1/4 cups milk
1 lightly beaten egg
1/2 cup shelled pistachios

2. Preheat the oven to 400F. In a medium bowl, combine the flour, sugar, salt and baking powder. Mix well and set aside. In a large bowl, combine the butter, milk, and egg with an electric mixer until combined. Stir the flour mixture into the milk mixture until nearly combined. Stir in the pistachios until evenly dispersed. Spoon about 1/8 cup of batter into each well of a muffin tin lined with baking cups. Spoon a tablespoon of topping into the center of each muffin cup. Top with another 1/8 cup of batter. Bake for 18-22 minutes. Remove from the oven and cool for 5 minutes. Remove muffins from the pan and cool on a wire rack for an additional 25 minutes.

Makes approximately 12 muffins