1-3/4 c. flour
1-4 serving size box of instant pistachio pudding
3/4 c. mini chocolate chips
2/3 c. sugar
2-1/2 tsp. baking powder
1/2 tsp. salt
2 beaten eggs
1-1/4 c. milk
1/2 c. vegetable oil
1 tsp. vanilla
Stir together flour, pudding mix, chocolate chips, sugar, baking powder and salt.
Add the eggs, oil and vanilla to the milk. Whisk together.
Stir into the flour mixture until just combined.
Line muffin tin with papers-about 15.
Fill cups 2/3 full.
Bake 375 degrees for 18-20 minutes.
When cool, add icing and decorations if you like.