2 c. flour

2/3 c. sugar

1 3 oz. package pistachio pudding mix

1 T. baking powder

1/2 t. salt

1 c. almond milk

1/4 c. olive oil

1 egg

1 t. vanilla

1 c. white chocolate chips

1/3 c. chopped salted pistachios

Preheat oven to 400º F.

Combine the dry ingredients (flour, sugar, pistachio pudding mix, baking powder, salt) in a large bowl. Add the white chocolate chips to the dry ingredients mixture.

Combine the wet ingredients (almond milk, olive oil, vanilla, egg) in a large measuring cup. Pour liquid ingredients into the dry ingredients and stir just until well combined.

Spoon the batter into muffin tins lined with muffin papers. Top with the chopped pistachios. Bake for 20 minutes.

Optional: top muffins with 1/4 c. chopped pistachios

A variant of my Butterscotch Cake Muffins

Yield: 16 muffins (215 calories per muffin)