Deconstructed pesto, in muffin form. These are nice and moist on the inside, slightly crisp on the outside. If you happen to have some roasted garlic (you know, the thing where you wrap a head of garlic in foil and roast it in the oven till it's caramelized and spreadable), that would be the thing to put on them, in my opinion.
Mae's dad took some of these in to distribute to his workplace (because if I make 3 dozen muffins every week for Muffin Monday and we don't give some away, we'll soon have no room left for anything else in the freezer). He was wearing Mae in the BabyBjorn, and when he opened the container she somehow managed to scoop up a muffin, took a bite out of it, and then reached down with the other hand and snagged another one. I am not making that up. She liked the bran muffins fine, but she loves these.
3/4 c. spelt flour
1 1/2 c. All Purpose flour
1 1/2 tsp. baking powder
3/4 c. olive oil
3/4 c. whole milk
4 large cloves garlic, minced
1/2 c. basil, minced
3/4 c. grated parmesan cheese
1/2 c. pine nuts, toasted for about 5 minutes in a 350 degree oven and then chopped
Preheat your oven to 350 and prepare your mini-muffin (fairy cake) pan with a quick greasing or spraying of Pam.
In a medium bowl, mix together the flours and baking powder. In another bowl, lightly beat your eggs, then whisk in the olive oil and milk. Stir the liquids into the dry ingredients until just combined, then fold in the garlic, pine nuts, cheese, and basil. Fill your mini-muffin tins about 3/4 full, and bake for 12-15 minutes. Makes 3 dozen.