Savory Spinach Pine Nut Muffins

Time to celebrate (:::kool & the gang in the background:::)! It’s a “Wild Tales of…” first! My first {no recipe} baking adventure, and it was a success! I’m the only judge so far, but I think you’ll agree that these savory muffins are delicious.

A huge bag of pine nuts has been staring us in the face for a few months now. We borrowed a friend’s costco card, and ended up buying pine nuts; overestimating just how many pine nuts were actually inside. We also bought way too much spinach recently, and ended up freezing some of it. Food waste is a big “no-no” in our house, so we have been adding pine nuts and spinach to everything! Pizza, pasta dishes, homemade pesto, of course, and now…savory spinach pine nut muffins.

Ingredients:

1 cup whole wheat flour
1 cup all-purpose flour
3 tablespoons melted butter
1 tablespoon sugar
12/ teaspoon salt
3 teaspoons baking powder
1 egg
1 cup milk (I used 2%)
1 generous handful of spinach
1/4 cup (or more) pine nuts
1/4 cup parmesan cheese

Here’s what I did:

1. Preheat oven for 400 degrees F, and grease 12-cup muffin tin.

2. In a bowl, mix together both kinds of flour, sugar, salt, and baking powder.

3. Beat together the egg, milk, and butter.

4. Make a well in the center of your dry ingredients, and pour your wet mixture into it. Use a wooden spoon or spatula to combine ingredients. Don’t over mix. Mix until just combined. If it seems like the mixture is too dry, add a little more milk. I ran out of milk, so added water, and it was just fine!

5. Stir in spinach, then pine nuts, then cheese.

6. Divide the batter among the greased muffin tins. I use an ice cream scoop. For more pine nut fun, sprinkle some on top just before putting into the oven. Bake 20-30 minutes (mine were perfect at 25 minutes). They should be slightly brown, and you can of course do the toothpick test!

7. Let cool in the tin for 5 minutes. Pop them out & enjoy! They are best warm.