Make a Savory Muffin for Dinner Time or Snack Time
Sometimes the all too familiar white or wheat yeast dinner roll can become extremely boring and you need a little something different to perk up the taste buds. That's exactly what these savory muffins do. They add just a little touch of something different to the dinner table.
The pine nuts add a smoky crunch to the top of the muffin. The parmesan cheese adds that unmistakable, rustic flavor that only freshly grated hard cheese can bring. Paired together, they are unstoppable at making something that will make your taste buds dance.
The muffins are dense and can hold their own against a nice pat of soft butter. They are an excellent companion to salads. When you are looking for something rustic looking, these guys are an excellent choice pallet wise in addition to just looking and smelling really good.
When you make these muffins, be sure to use freshly grated cheese. The dried powdery stuff just will not do them justice and the pre-grated cheese won't have the same intensity in the flavor. If you are going to take the time to put these together, use the best ingredients so the end result is the best that it can possibly be.
These muffins take approximately 10 minutes to make from scratch. In about the same amount of time that it takes to make boxed muffins, you can have a beautiful, healthy, homemade savory muffin that will jazz up your dinner plate. Or warm one up for a great afternoon snack to enjoy with something as simple as a few olives, dried figs or other fruits that you have on hand.
Prep Time: 10 minutes Cook Time: 20 minutes Ready in: 30 minutes Yields: 12 muffins
Ingredients
1 cup whole wheat flour
1 cup unbleached white flour
1 Tablespoon baking powder
1/4 teaspoon kosher salt
2 large eggs
1 cup buttermilk
6 Tablespoons olive oil
3/4 cup freshly grated parmesan cheese
1/2 cup pine nuts
dash of fresh ground black pepper (to your taste)
1 teaspoon butter for greasing the muffin pan cups
What are Pine Nuts?
In case you didn't know...
How to Make Parmesan Pine Nut Muffins
Preheat your oven to 400 degrees.
Using the butter, grease all of the wells in a 12 well muffin pan.
Using a cheese grater, grate the parmesan cheese that you will need for this recipe into a small bowl. Add the pine nuts and give them a stir.
Mix the wheat and white flours together in your bowl. Add the salt, pepper and baking powder and mix well.
In a separate bowl (or you can use a jar that has a lid like I did) mix the buttermilk, eggs and oil until well combined. Yes, I did put the lid on the jar and shook it to combine the ingredients.
Pour the wet ingredients into the bowl with the dry ingredients and mix JUST UNTIL COMBINED. If you overmix muffin dough, it become tough and chewy.
Divide the dough up between the 12 muffin cups.
Divide the parmesan and pine nut mixture between the 12 raw muffins in the cups.
Bake the muffins for approximately 20 minutes. Until the tops have puffed up and they are a light golden brown color.
You will have to fight the urge to immediately eat one of these. They smell and look amazing but you'll want to allow them to cool in the pan for a few minutes before turning them out onto a cooling rack to cool the rest of the way. You of course can eat them warm and I highly recommend it.
You can warm up any that are left over the following day for a yummy snack or accompaniment to your lunch.
How is Parmesan Cheese Made?
I thought you might enjoy seeing this if you don't know how it is made.
Preheat your oven to 400 degrees.
Using the butter, grease all of the wells in a 12 well muffin pan.
Using a cheese grater, grate the parmesan cheese that you will need for this recipe into a small bowl. Add the pine nuts and give them a stir.
Mix the wheat and white flours together in your bowl. Add the salt, pepper and baking powder and mix well.
In a separate bowl (or you can use a jar that has a lid like I did) mix the buttermilk, eggs and oil until well combined. Yes, I did put the lid on the jar and shook it to combine the ingredients.
Pour the wet ingredients into the bowl with the dry ingredients and mix JUST UNTIL COMBINED. If you overmix muffin dough, it become tough and chewy.
Divide the dough up between the 12 muffin cups.
Divide the parmesan and pine nut mixture between the 12 raw muffins in the cups.
Bake the muffins for approximately 20 minutes. Until the tops have puffed up and they are a light golden brown color.
You will have to fight the urge to immediately eat one of these. They smell and look amazing but you'll want to allow them to cool in the pan for a few minutes before turning them out onto a cooling rack to cool the rest of the way. You of course can eat them warm and I highly recommend it.
You can warm up any that are left over the following day for a yummy snack or accompaniment to your lunch.
How is Parmesan Cheese Made?
I thought you might enjoy seeing this if you don't know how it is made.
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