Buckwheat Muffin with pesto and pinenuts
There is a quite interesting gluten free recipe that I was used to serve with an accompaniment of parma ham and a poached egg. Take the parma ham away and you get a nice vegetarian dish too.
For this recipe you will need :
- 200g Buckwheat flour.
- 15g Baking powder.
- 1 tea spoon Baking soda.
- 1 large spoon Pesto.
- 80g Butter.
- 20g Pine kernel.
- 2 Eggs.
- 1 large spoon of Double cream.
- 125g Milk.
- 125g Greek yogurt.
- Pinch of salt and pepper.
First toast the pine nuts and cool them down. Then mix, well, all the dry ingredients and add the eggs and the pesto, whisk energetically for a couple of minutes. Finally mix in the yogurt, cream, melted butter and milk. Leave to rest for 1/2 hour.
Preheat the oven to 160 degrees Celsius. Fill some small (individual size) well greased mould up to 2/3 of its height and bake them for roughly 20 to 30 minutes.
“Ask not what you can do for your country, ask what's for lunch"
Orson Wells
Gluten free/ Vegetarian.
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