Pistachio Pudding Muffins
4 eggs, beaten
1 butter yellow cake mix
1 c. flour
1 small box instant pistachio pudding
1 c. sour cream
1/4 c. water
1/4 c. oil
1/2 c. chopped pistachios
sugar
chopped pistachios
In a bowl, sift flour and cake mix together. Stir in pudding mix. Add dry mixture to beaten eggs; stirring well. Add sour cream, water and oil; mixing well. Fold in 1/2 cup chopped pistachios. Pour batter into a greased or paper-lined muffin tin, filling each 2/3 full. Sprinkle extra pistachios and sugar on top of each muffin. Bake at 425° for 15 minutes. Remove from pan and cool on a wire rack.