Pistachio Yogurt Muffins - cooking recipe

Ingredients

2 cups unbleached all-purpose flour
1 cup raw pistachios, divided
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon lemon zest (or 1/2 tsp dried, see directions)
1/4 cup canola oil
1 cup plain yogurt
1 teaspoon vanilla extract
1/2 teaspoon rose water
2 large eggs

Preparation

If hydrating dried lemon zest, mix with 1 1/2 teaspoons water in a small bowl and let sit for 15 minutes, then put aside with the other wet ingredients.
Divide the pistachios by taking 1/2 cup and running through a food processor fitted with a very sharp metal blade until they are practically powder (or ARE powder.) I found that the shredder blade was actually better for this than the traditional swivel blade. Put the powder/near-powder aside with the dry ingredients.
Run the remaining 1/2 cup of pistachios through a rough chop in the food processor, then put aside for now.
Line a Texas Muffin pan with 6 liners.
In a large bowl, mix the flour, pistachio powder, baking powder, salt, sugar, cinnamon, and nutmeg together.
In another bowl, mix remaining wet ingredients together with a whisk.
Fold the wet ingredients into the dry mixture and whisk until just combined and there are no more dry spots but don't overmix.
Whisk in the rough-chopped pistachios.
Add green food dye now, about 6 drops, if you want the muffins to look bright green.
Fill each muffin paper about halfway or a little less.
Bake 25-30 minutes at 350F or until browned on top.