2 ounces (4 tablespoons / ½ stick) unsalted butter, softened at room temperature
¼ cup unsweetened applesauce
1 egg at room temperature
½ teaspoon vanilla extract
4 fluid ounces (½ cup) low fat buttermilk at room temperature
Instructions
Preheat your oven to 375' F
Line a muffin pan and set aside
In a food processor, process 2 ounces (slightly less than ½ cup) of pistachios until pureed; set aside
Sift the flour, baking soda, baking powder, salt, and nutmeg into a medium bowl; set aside
In the large bowl of an electric mixer with paddle attachment, cream together the butter, applesauce and sugar for a few minutes or until light and fluffy
Add pureed pistachios and beat on medium high speed for a minute or until well combined
Add egg and vanilla; mix on medium speed just until combined; scrape the sides of the bowl with a spatula
With the mixer on low, add half of the sifted ingredients;
Add buttermilk and then remainder of sifted ingredients with mixer on low, just until incorporated; do not overmix
Remove bowl from mixer and use a spatula to fold in the chopped pistachios