Pesto Muffin

Name: Pesto Muffin
Ingredients: 1-7/8 ounces, weight Pine Nuts; 1 clove Garlic, Finely Chopped; 5 tablespoons, 3-1/2 pinches Olive Oil; 2 whole Eggs; 6 Tablespoons Pesto; 1-7/8 ounces, weight Grated Parmesan Cheese; 1 cup, 2-2/3 teaspoons, 7/8 pinches Milk; 5-1/3 ounces, weight Self-Rising Flour; 2-2/3 ounces, weight Whole Wheat Flour

9 ingredients

5 steps

Ingredients

1-7/8 ounces, weight Pine Nuts
1 clove Garlic, Finely Chopped
5 tablespoons, 3-1/2 pinches Olive Oil
2 whole Eggs
6 Tablespoons Pesto
1-7/8 ounces, weight Grated Parmesan Cheese
1 cup, 2-2/3 teaspoons, 7/8 pinches Milk
5-1/3 ounces, weight Self-Rising Flour
2-2/3 ounces, weight Whole Wheat Flour

Directions

1

1. Preheat the oven to 200 degree C. Put 9 muffin moulds on an oven tray.
2

2. Roast the pine nuts in a dry pan untill they are nice and golden. Set aside and leave to cool.
3

3. Add the garlic, olive oil, eggs, pesto, cheese and milk to a large bowl and mix well with a fork.
4

4. Sieve both the flours into the bowl and add the pine nuts. Give everything a brief mix.
5

5. Divide the mixture over the muffin moulds and bake them in the preheated oven for 15 minutes until they have risen and feel firm to the touch.