Similar to the sweet bread muffins found in the US, the piñon muffin is low in sugar by standard.
Usually served with coffee or tee. Not necessarily a dessert but has enough "pleasant" taste for your enjoyment. See it as a different kind of churro.
You could easily get used to its low sugar content to appreciate it as a breakfast food.
Its smooth texture combined with pine nuts and orange aromas will certainly do the trick.
- 30 cl milk
- 250 g soft wheat flour
- 15 g baking powder
- 70 g fine sugar
- 1 large egg
- zest of 1/2 orange
- 100 g soft butter
- 2 pinches of salt
- 40 g pine nuts
- extra pine nuts as garnish
- Milk should be at room temperature. Separate egg white from yolk.
- Sift flour with baking powder, add a pinch of salt. Add yolk and milk gradually to avoid lumps. Blend all ingredients.
- Cover with clean kitchen towel and leave to rest for 1 hour.
- Preheat oven at 220°C. Mix butter with sugar until it becomes soft and creamy. Beat egg white with pinch of salt until firm.
- Add creamy butter, orange zest, pine nuts and then egg white to the dough. Mix gently with a rubber or wooden spatula from under to over until it's homogeneous.
- Butter the muffin pan and fill each mold to 2/3 (1/2 if you want to make more of them). Garnish with some pine nuts.
- Make sure oven is hot enough. Bake for 5 minutes at 220°C, then lower to 200°C and bake for another 12 minutes.
- Leave to cool and remove from pan with a baking pin. These muffins can be spread with jam, sprinkled with icing sugar or eaten "natural".
Tools used: Whisk, muffin pan, spatula, sieve.