Cook the pistachios for 5 minutes in boiling water. Drain, dry them and remove the skin.
Finely chop them in a mixer, then add salt, oil and parmesan and finally the water, blending until well blended.
Cut scamorza and mortadella into squares.
Mix flour, baking powder, parmesan, salt and scamorza in a bowl.
Add milk, eggs, pesto and mix.
Finally the mortadella is also incorporated.
Pour the mixture into the cups, filling up to three quarters, and cook for about 20 minutes in a preheated oven at 180 ° C.
Muffins with pistachios and mortadella are ready: you can serve them hot, lukewarm or even freeddi.
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