Whipped Cream Topping (use wire whip on standing mixer to mix)
13.4 oz boxJello pistachio instant pudding mix
2pintsheavy cream
1envelopeDream Whip Topping mix
2Tablespoonsconfectioners sugar
2dropsgreen food coloring
1teaspoonvanilla
Muffins
1/3cupsunflower seed oil (or other nut oil)
1cupbrown sugar
2 largeeggs
13.4 oz boxJello pistachio instant pudding mix
1.5cupsall-purpose unbleached King Arthur flour
1/2cupsparkling water
3/4teaspoonbaking powder
1/4teaspoonbaking soda
3/4teaspoonsea salt
1/2cupchopped pecans
4dropsgreen food coloring
Instructions
Mix ingredients for the topping of choice and refrigerate until needed.
Pre-heat oven to 350. Use standing mixer on lowest speed for muffins.
Cream oil and sugar. Add eggs and pudding mix and beat until just mixed.
Add flour, baking powder, baking soda, salt, and sparkling water a little at a time and mix until evenly moistened.
Add chopped pecans and food coloring and mix until evenly blended.
Divide mix evenly among 6 extra large greased, floured, muffin tins (or use jumbo baking cup papers)If using the crumble topping, divide equally and sprinkle on top of the muffins, about 2 teaspoons each.
Bake 25-30 minutes in center of oven - until toothpick inserted into center comes out clean, muffins are springy to the touch, and lightly golden brown.
If using the whipped cream topping, completely cool the baked muffins, then pile on the whipped cream to your heart’s content. Refrigerate until ready to eat.
There will be extra whipped cream, so put it on (or in) anything you like.
Notes
*Adapted from a cake recipe in a fundraiser cookbook.