Saturday, June 1, 2013

Pesto Muffins with Almond Streusel

I have pesto in my freezer still left over from last November, so I figured I’d put it to some use. This recipe is modified from the Williams-Sonoma cookbook; you can find it here:

The pesto recipe below will make more than you need for the muffins; I’m sure once you taste it, it won’t last long.

3 cups/15 oz. flour
1 tbsp baking powder
1 ¼ teaspoon salt
3 large eggs, beaten
1 cup whole milk
2/3 cup olive oil
¼ teaspoon almond extract
¼ cup chopped arugula
½ cup pesto (recipe follows)
1 cup shredded mozzarella

¼ cup (1.5 oz) flour
1 tbsp sugar
2 tbsp unsalted butter, room temperature
1/3 cup sliced almonds

Grease a standard size 12-muffin tin, and preheat your oven to 375°F.

In a large bowl, mix together the flour, baking powder, and salt.

In a separate bowl, mix together the eggs, milk, olive oil, and almond extract. Make a well in the center of the flour mixture and pour in the milk mixture. Slowly stir the flour into the liquid with a rubber spatula to incorporate. The mixture should be lumpy.

In a small food processor, combine the pesto and arugula and pulse. Fold the pesto mixture into the muffins along with the mozzarella cheese.

Now for the streusel: in a small bowl, add the flour, sugar and butter. Using your hands, combine until the butter forms small pebbles. Add in the almonds and work the mixture into coarse crumbs.

Add the batter to the tin and top with streusel. Bake for 20 to 25 minutes, until the muffins spring back when pushed slightly. Let cool on a wire rack for 5 minutes.

1 large clove of garlic
2 cups fresh basil
1/8 cup pine nuts
1/8 cup walnuts
½ cup freshly grated parmesan cheese
1 tbsp lemon juice
Slightly less than ½ cup extra virgin olive oil
Salt and pepper

Roughly chop the garlic and add to a food processor along with the nuts. Pulse a few times to chop. Add the basil (stems removed), parmesan, and lemon juice and pulse a few more times. With the processor running, slowly drizzle in the olive oil.


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