Pesto muffin recipe from of 03-10-2013 [Updated on 01-07-2016]
When I saw the recipe for pine pesto muffins on the facebook group I wrote it down for when I would prepare the pesto supply to keep for the winter, so yesterday, seeing that Elisa was bored in the office, I started working work with her and I prepared these muffins for lunch, the smell of basil pervaded the whole building and at the first bite, they were delicious! The best part was when out on the balcony we were preparing the scene to take the final photo, Elisa stealing the pine nuts from above the muffins, the girls who work with me were trying to fix everything in their place and were standing on the chair. take pictures and some neighbors looking out on the balcony watching the scene in my opinion took us for crazy and say that we are only at the beginning;) This has been a really good week, despite the many commitments and the pressure accumulated in September between the book promotion and the change of office, I found a way to entertain my little girl by starting to cook at full capacity in my new kitchen, Elisa is fantastic as a helper, just think that we have just prepared the dough to make breadsticks and she does not is looking forward to going to bake: D Well friends, I greet you and go to devote myself to more boring activities, this increase in VAT has brought me a lot of extra work to do so I get back to work, kisses who passes through here.
How to make pesto muffins
Mix the flour, pecorino and yeast and add the diced cheese
In a separate bowl, mix the pesto, milk and eggs, oil and salt
Combine the two compounds, mix the various ingredients well.
Place the paper cups in the aluminum muffin molds and fill 3/4 of the way with the mixture
Add the pine nuts
Bake the pesto muffins in a preheated oven at 180 ° and bake for about 20 minutes