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Goddess Cheese Pine Nut Muffins

23 June 2012 — Picnic, Snack

Ingredients

Recipe: Makes 12 Goddess Cheese Pine Nut Muffins

  • 50g/2oz Pine Nuts
  • 300g/11oz Plain White Flour (self raising can be substituted – leave out the baking powder)
  • 2tsp Baking Powder
  • 2 Whole Free Range Eggs
  • 200ml Semi-Skimmed or Whole Milk
  • 4tbsp Vegetable/Sunflower Oil
  • Goddess Cheese 150g/5oz
  • 6 basil leaves
  • 1/4tsp Sea Salt
  • 1/4tsp Freshly Ground Black Pepper
  • Method: Preheat the oven to 200C/180C fan, gas mark 6

How to make it

Goddess Cheese Pine Nut Muffins vibrant strips of aromatic basil run through these delicious buttery cheese, pine nut studded muffins.

Method: Preheat the oven to 200C/180C fan, gas mark 6

  • Place the pine nuts into a dry skillet or frying pan and toast over a medium heat until golden. Remove from the pan and place on to a plate to cool. Reseve some pine nuts for topping the muffins.
  • Sift the flour and baking powder into a large bowl.
  • Pile the basil leaves on top of each other and cut into fine strips.
  • Add the cooled pine nuts, basil, and seasonings to the bowl.
  • Stir with a fork to incorporate.
  • Break the Goddess Cheese into lumps and add half to the flour mixture – I found it easier to have the bowl on the scales.
  • Cover the cheese in the bowl with the flour mixture. This will stop it clumping together.
  • Add the other half of the cheese, again pinching off gooey lumps and dropping them into the bowl. Cover in the flour mixture as before – dry mixture.
  • Into a jug add the milk, oil and eggs. Lightly mix with a fork – wet mixture.
  • Make a well in the centre of the dry mixture and pour in the wet mixture.
  • Stir with a fork approximately 10-12 times until the ingredients are just mixed
  • Place muffin liners in a muffin tin – I didn’t but would advise you to as it does make the muffins easier to removed
  • Divide the muffin mix between the 12 cases.
  • Top with the reserved pine nuts – if you have forgotten to reserve any don’t worry they will still look and taste delicious.
  • Place the tin in the top of the oven and bake for approximately 15 minutes.
  • The muffins are cooked when they are just firm to touch and golden brown.
  • Once baked remove the muffins from the oven.

This recipe is courtesy of Feasting is Fun.

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