Butternut Pine Nut Muffins Recipe
Ingredients
- 2 cups all purpose flour, sifted
- 2 tablespoons light brown sugar, firmly packed
- 1/4 cup Parmigiano-Reggiano or Pecorino Romano, freshly grated
- 1 tablespoon baking powder
- 1/2 teaspoon dried rosemary leaves, crumbled
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup lightly toasted pine nuts, coarsely chopped
- 1 cup thawed frozen unseasoned butternut or winter squash, firmly packed
- 1/3 cup milk
- 1/4 cup extra virgin olive oil
- 1 large egg
- 2 tablespoons untoasted pine nuts, finely chopped (for topping)
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