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Whisk milk and flax seeds together in a small bowl and allow to sit for at least ten minutes. You can get your other ingredients together in the meantime.
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Preheat oven to 425. Line 12 muffin cups with papers.
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Combine flour, baking powder, matcha, lemon zest, cinnamon, nutmeg and salt in medium bowl. Set aside.
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Cream margarine, sugar and vanilla with mixer in medium bowl. Add milk/flax mixture, a little bit at a time, to avoid taking a shower in it. Next add dry ingredient mixture, ⅓ at a time, mixing well between additions and scraping bowl as needed.
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Spoon mixture into muffin cups and top with chopped pistachios. Place in oven and immediately lower temperature to 375. Bake 15 minutes.