Preheat oven to 350 degrees F. Beat butter with sugar and vanilla until creamy and light-colored. Beat in eggs one at a time. Beat in milk and rum.

 

In a separate bowl, mix flour, ground pistachios, baking powder, salt, spices and lemon peel. Add this mixture to the butter-sugar mixture just until blended (don't over-mix). Lightly fold in 1/4 cup chopped pistachios.

 

Grease 12 muffin cups or line cups with muffin papers. Evenly portion batter into cups. Sprinkle with remaining 1/4 cup chopped pistachios. Bake at 350 degrees F for 30 minutes or until done.

 

Tip: Pulse pistachios in a food processor until coarsely ground.