Pistachios, when eaten with high-carbohydrate foods, may result in lower than expected blood sugar levels, an important factor in reducing risk of diabetes.
2 cups Unsifted, all-purpose flour
3 teaspoons Baking powder
1/2 teaspoon Cinnamon
1/2 teaspoon Salt
1/3 cup Sugar
1/3 cup Vegetable oil
1/3 cup Milk
2 tablespoons Grated orange peel
1 1/2 cups Chopped, unpared pears (firm, slightly under ripe; 2 medium or 3 small pears)
3/4 cup Coarsely chopped, natural American pistachios
Preheat oven to 350°F. Grease 6 (6 ounce) custard cups; place in shallow pan for easier handling. In a large bowl, combine flour, baking powder, cinnamon, salt and sugar. In another bowl, beat together oil, milk, eggs and orange peel. Make a well in dry ingredients and pour wet mixture in it, stirring until just moistened. Fold in pears and 1/2 cup pistachios. Turn into custard cups. Sprinkle with remaining pistachios. Bake for 30 to 35 minutes or until pick comes out dry. Cool 10 minutes then tap from cups.
Note: For standard-size muffins, turn batter into 12 to 14 greased or paper-lined muffin-pan cups. Bake for 20 minutes or until pick comes out dry.