Pistachios, when eaten with high-carbohydrate foods, may result in lower than expected blood sugar levels, an important factor in reducing risk of diabetes.
3/4 cup Sugar
1/2 cup Butter or margarine, room temperature
1/2 teaspoon Grated orange peel
1 cup Plain yogurt
1/4 cup Orange juice
2 cups Flour
1 teaspoon Baking soda
1/4 teaspoon Salt
1/2 cup Coarsely chopped, shelled natural American pistachios
Pistachio Streusel Topping (recipe follows)
Cream sugar and butter. Beat in eggs until well blended. Stir in orange peel. Combine yogurt and orange juice; set aside. Combine flour, baking soda, and salt; mix well. Alternately blend flour and yogurt mixture with creamed mixture. Stir in pistachios. Spoon into paper-lined muffin cups. Sprinkle streusel on top of muffins. Bake at 375 °F. 12 to 14 minutes, until pick inserted in center comes out clean. Remove from pan; cool on wire rack.
Pistachio Streusel Topping: Combine 1/4 cup flour, 2 tablespoons butter or margarine, 2 tablespoons sugar, and 1/4 teaspoon ground cinnamon until mixture resembles corn meal. Stir in 1/4 cup chopped shelled natural American pistachios.