Pistachio Olive Oil Mini Tea Cakes
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 12 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
Ingredients
Scale
- 2 eggs, divided
- 1/3 c. (66g) sugar
- 1/3 c. (73g.) packed brown sugar
- 1/4 tsp. fresh cracked black pepper
- 1/2 tsp. sea salt
- 1/4 c. (50g.) high quality olive oil
- 1/2 c. (125g.) plain greek yogurt
- 1/2 tsp. vanilla
- 1/2 tsp. orange bitters
- 1 c. (120g.) roasted pistachios,
- 1 1/4 c. (150g.) flour
- 1 1/2 tsp. baking powder
Instructions
- Whisk together the egg yolks, sugars, salt, pepper, olive oil, yogurt, vanilla, and bitters. Add the pistachios and set aside.
- Mix together the flour and baking powder in a separate bowl. Fold into the pistachio mixture.
- Whisk egg whites until soft peaks form. Fold into pistachio mixture.
- Lightly oil a 12 cup muffin tin. Divide batter among muffin cups, filling each about 2/3 full.
- Bake at 350F for 18 minutes until they are golden brown and a toothpick comes clean.
Notes
Adapted from White On Rice Couple
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