Raspberry pistachio muffins

Preheat the oven to 200 ° C.

Melt the butter.

Clean half of the oranges and grate the orange skin thinly.

Squeeze the oranges and measure 100 ml of juice.

Rinse the pistachio nuts in a sieve under warm running water, let them drain and place them on a clean tea towel.

Wipe as many brown sheets as possible with the tea towel.

Put the pistachio nuts in the food processor and grind them.

Transfer the ground nuts to a bowl and add the orange zest, the self-raising flour with the sugar, butter, eggs and the apple juice.

Mix everything into a batter, add some orange juice when the batter is very stiff.

Spatula 1 cup of raspberries through the batter.

Put the cups in the muffin mold and spoon in the batter.

Put the rest of the raspberries on the muffin batter.

Put the muffin mold on the baking tray a ridge under the middle of the oven and fry the muffins in 20-25 minutes until golden brown and done.

Put the muffins on a rack and let them cool down.

Serve them on a dish and lightly dust them with icing sugar.