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 (donít 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.