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The flavor profile of these Rosemary-Pine Nut Muffins is sooo special. There’s a lot going on; and all of the flavors go beautifully together: pine nuts, rosemary, vanilla, cocoa butter~ so yum and lovely!! Pine nuts! I recommend Trader Joe’s for sourcing if you have one nearby. They have the best price. Cocoa butter. Lovely fat!! This ingredient adds a great texture and flavor nuance to the muffins.
Serve these muffins with dinner. They’re savory.
Serve these muffins for breakfast. They’re sweet, yet herbal, with the rich, evergreen, seedy flavor of pine nuts.
Enjoy making them…
- 1-1/2 cups pine nuts soaked and wet*- see method below in Recipe notes
- 4 eggs preferably pasture-raised
- 2/3 cup cassava flour for the GAPS diet version~ use 1/3 cup coconut flour + 1/3 cup flax seed meal
- 1/4 cup honey
- 1/4 cup COCOA butter, melted and then measured; or tallow
- 2 Tablespoons fresh rosemary
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon baking soda, sifted
- 1/2 teaspoon sea salt
Preheat oven to 325 degrees Fahrenheit. Fill muffin tins with liners.
Combine the following ingredients in a blender: pine nuts, eggs, honey, melted cocoa butter, rosemary and vanilla. Blend until smooth, about 30 seconds.
Sift dry ingredients into a medium-large sized bowl: cassava flour, baking soda and sea salt. Add puree and fold ingredients together until mixed. Don't over-mix.
Bake muffins for 20 minutes or until toothpick inserted into center comes out clean or with dry crumbs adhering.
*Soak 1-1/2 cups raw pine nuts in water to cover and 1-1/2 tsp. sea salt (stir to dissolve), for a minimum of 2 hours. Then rinse and measure out 1-1/2 cups; (you'll have a bit leftover from the original seeds measured).