3 tablespoons warm milk
1/2 teaspoon saffron
3 large eggs
1/2 teaspoon vanilla extract
2/3 cup flour
1/2 cup sugar
3/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup butter
1/4 cup pistachios chopped

Preheat oven to 350°F.

Soak the saffron strands in warm milk for about 10 minutes to draw out flavor and color.

Combine all dry ingredients and add cubed butter. Beat.

Add the eggs one at a time and beat to combine. Add vanilla.

Add the milk and saffron then add the pistachios.

Bake for 25-30 minutes or until the tops are golden brown.

Makes 12 mini-cakes.

I suggest using a pastry bag or plastic baggy to neatly deposit the batter into the mini cake pans. I found the batter difficult to navigate into the tiny dishes and the ghetto pastry bag really helped make the process neater.