Pesto Muffin

• 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

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.

nuts, clove garlic, olive oil, eggs, pesto, parmesan cheese, milk, flour, flour

Taken from tastykitchen.com/recipes/breads/pesto-muffin/ (may not work)