Ingredients

• 1 ⅓ cups all-purpose flour
• ½ cup unsweetened greek yogurt
• 2 teaspoons baking powder
• 1 cup shelled pistachios (+ extra for garnish) 
• 2 eggs
• ½ teaspoon matcha powder 
• ½ cup butter (room temperature)
• 1 tablespoon vanilla extract
• ½ tablespoon almond extract
• ⅔ cup  Purecane™ zero-calorie baking sweetener
• Optional: 1-2 tablespoons Purecane™ Brown Sweetener for garnish

Directions

1. Preheat the oven at 350°F and lightly spray a 12-muffin baking pan with non-stick spray.
2. In a medium-sized bowl, combine the flour, salt, baking powder, and the roughly chopped pistachios. Mix together and set aside.
3. In another bowl, using a mixer or whisk, mix the room temperature butter and Purecane™ zero-calorie baking sweetener together until the mixture becomes fluffy and light (about 2-4 mins). Then add the eggs one at a time, mixing them well after each addition. Add in the vanilla extract and greek yogurt. Mix all ingredients together until well combined.
4. Pour the wet ingredients into the dry ingredient bowl, gently fold together with a rubber spatula.
5. Spoon the batter into the greased muffin tins, then sprinkle the tops with the roughly chopped pistachios.
6. Bake the muffins for about 15-20 minutes until the muffins are golden brown (use a toothpick or fork to check the muffins: if the toothpick is clean, your muffins are done). 
7. Once the muffins are baked, remove them from the oven and sprinkle the tops with a little Purecane™ Brown Sweetener (optional). Allow them to cool slightly before serving. Enjoy!

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