Pistachio Muffins

1/2 cup soft butter or margarine
1/2 cup sugar
1 teaspoon vanilla extract
2 large eggs
1/2 cup milk
2 tablespoons rum
1 1/4 cups flour
1/2 cup ground California pistachios
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon grated lemon peel
1/2 cup chopped California pistachios

Preheat oven to 350 degrees F.

Beat butter with sugar and vanilla until creamy and light-colored.

Beat in eggs, l at a time. Beat in milk and rum.

In a separate bowl, mix flour, ground pistachios, baking powder, salt, spices and lemon peel.

Add this mixture to the butter-sugar mixture just until blended (don�t overmix). Lightly fold in 1/4 cup chopped pistachios.

Grease 12 muffin cups or line cups with muffin papers.

Evenly portion batter into cups. Sprinkle with remaining 1/4 cup chopped pistachios. Bake for 30 minutes or until done.

Makes 12 muffins.

Tip: Pulse pistachios in a food processor until coarsely ground.