PINE NUT MUFFINS
Make and share this Pine Nut Muffins recipe from Food.com.
Provided by FloridaGrl
Categories Quick Breads
Time 22m
Yield 12 muffins
Number Of Ingredients 11
Steps:
- Position the oven rack in the center position and preheat the oven to 400°F Prepare the muffin pans by spraying the cups and their rims with nonstick spray, or by placing the paper cups inside. If using silicon muffin pans, spray as directed and place on a cookie sheet.
- Place the pine nuts on a baking sheet and bake for 6 minutes, stirring occasionally, until lightly brown and fragrant. Transfer the nuts to a large plate and cool for 10 minutes. Leave the oven on and at the same temperature.
- Pour 1/3 cup of the toasted nuts into a food processor, a mini food processor, or a blender; pulse 5 or 6 times until the nuts are finely ground. *Be careful not to grind them to a paste.* Transfer the ground nuts to a medium bowl. Stir in the flour, sugar, baking powder, salt and the remaining pine nuts until well combined.
- Whisk the eggs and ricotta in a large bowl, then whisk in the milk, oil and vanilla until smooth. Use a wooden spoon to stir in the prepared flour mixture until moistened. Make sure the pine nuts are evenly distributed in the batter, but do not over mix.
- Fill the prepared tins three-quarters full. Save the leftover batter for a second baking. Bake for 22 minutes, or until the muffins are pale brown with rounded, cracked tops. A toothpick inserted into one of the muffins should come out with a few moist crumbs attached.
- Set the pan on a wire rack to cool for 10 minutes. Gently rock each muffin back and forth to release and remove it from the pan. Cool them for 5 minnutes more before serving. If storing or freezing the muffins, cool completely before putting into air tight containers or freezer bags. These muffins will stay fresh for up to 24 hours at room temperature or up to 1 month in the freezer.
Nutrition Facts : Calories 306.3, Fat 18.4, SaturatedFat 3, Cholesterol 45.2, Sodium 317.2, Carbohydrate 29.7, Fiber 0.9, Sugar 11.6, Protein 6.6
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Mariam Titilayo
[email protected]I followed the recipe exactly and my muffins turned out dry. I'm not sure what went wrong.
youssef Tarek
[email protected]These muffins are a bit too sweet for my taste, but they're still good.
Soorajkumar555 Soorajkumar555
[email protected]I'm not a big fan of pine nuts, but I loved these muffins. The pine nuts added a nice flavor and texture.
Ryan Whitefield
[email protected]These muffins are so moist and fluffy. I love the crunchy topping.
MEDxLRS
[email protected]I've made these muffins several times and they always turn out great. They're a family favorite.
Lovren Kalungi
[email protected]These muffins are a great way to use up leftover cranberries. I always have a bag of cranberries in my freezer and these muffins are a great way to use them up.
Adefelu David
[email protected]I love the combination of flavors in these muffins. The sweetness of the cranberries and the tartness of the lemon are a perfect match.
Hekar Muhamad
[email protected]The muffins were easy to make and turned out perfectly. I used a mini muffin tin and they were the perfect size for a quick snack or breakfast on the go.
Shama shah Shama shah
[email protected]I made these muffins for a brunch party and they were a hit! Everyone loved them.
Maria Kayani
[email protected]These muffins are so delicious and moist! The pine nuts add a wonderful flavor and texture. I will definitely be making these again.