Tuesday, June 3, 2014

Pesto and Goat Cheese Muffins

I don't usually buy mixes.   But, when a local discount store had Hodgson Mill GF pancake mix with flaxseed for an astoundingly good price... well... there are some bargains one just can't resist.

So, I took the mix on a recent trip and made Spouse 1.0 some pancakes in the hotel's kitchenette. They were good. He liked them.

Fast forward a month, and it's a busy weekday morning. I'm out of paleo bread and don't have much time. I open the cupboard, and there's the mix. Yeah.  I'll make him pancakes. But, pancakes require more babysitting than muffins. Well, why not use pancake mix to make muffins?  After all, that's what Bisquick was: Pancake mix that could be used for anything.

Hmmm. What to put in them?  I open the fridge, and there's some pesto that needs to be used up.  And,  there's some of that lovely roasted red pepper goat cheese that's getting really close to its use by date.

Yeah. Pesto and Goat Cheese Muffins.


160 grams GF pancake mix with flaxseed. (Or any other GF cake mix)
2 medium eggs (about 1.9 ounces each)
8 ounces goat milk
1-2 tsp sugar (to taste)
1 ounce avocado oil or olive oil
A big spoonful of extra thick pesto (maybe ~2 Tbsp?)
Leftover goat cheese crumbles (maybe about 1.5 ounces?)

  1. Preheat oven to 350 (f)
  2. Prepare 9 muffin cups by lining with baking papers then spraying with olive oil.
  3. Mix all ingredients together.   
  4. Fill the prepared muffin cups to about 2/3 full. 
  5. If desired, sprinkle the tops of a few of the muffins with a little extra pesto.
  6. Bake until they smell good and a toothpick tests done. Probably about 12-20 minutes.
They weren't really this golden.  I'm not sure what my camera was thinking.

  • Due to variations in egg weight or moisture content of the pesto or cheese, you may have to adjust the batter. Add a drizzle of goat milk if it looks too thick or a bit more mix if it seems too thin.
  • Use a 6 cup muffin tin and 3 custard cups.  If you have too much batter, grab another custard cup.  The muffins made in the custard cups aren't as pretty as those made in the muffin tins, but they get the job done.
  • I don't bake by time.  No matter how long a recipe says to bake, it's never ever that for me.  It's always a bit less or quite a bit more. So, mostly, I bake by smell and by toothpick.  When baked goods smell good, they're probably done or close to it. 
  • To make extra thick pesto: Take about 1.5 to 2 cups of basil leaves and coarsely chop.  Put them in a mini-food processor and add about 1/4 to 1/2 cup pecorino romano cheese, 1/4 to 1/2 cup pine nuts, a few cloves of garlic, and a couple of tablespoons of olive oil. Maybe a little sea salt if desired. Lightly pulse until all ingredients are finely chopped but not emulsified.  Add more oil as need, but keep the mixture thick, like streusel.

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