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--- menus:ale_breakfast:smoky_almond_pesto_muffins [2026/04/29 13:01] – karin
+++ menus:ale_breakfast:smoky_almond_pesto_muffins [2026/05/23 11:42] (current) – karin
@@ Line 4: / Line 4: @@
   * 2 c. white whole wheat flour
+  * 2/3 c. chopped smoked almonds
   * 2 t. baking powder
   * 1/2 t. salt
-  * 1 c. rice milk
+  * 1 c. unsweetened almond milk
   * 1/2 c. canola oil
-  * 1/2 recipe [[https://karinhowe.com/recipes/smoky_almond_pesto|smoky almond pesto]] (~1/2 c.)
+  * 1 recipe [[https://karinhowe.com/recipes/smoky_almond_pesto|smoky almond pesto]] (~1 c.)
   * 2 eggs
   * 3 oz grated parmesan cheese (approx.)
@@ Line 15: / Line 16: @@
   * Preheat oven to 350º F
-  * Mix together the dry ingredients (white whole wheat flour, baking powder, salt) in a large bowl.
+  * Mix together the dry ingredients (white whole wheat flour, smoked almonds, baking powder, salt) in a large bowl.
-  * Mix together the wet ingredients (pesto, canola oil, rice milk, and eggs) in a large measuring cup. Add this mixture to the dry ingredients, stirring just until blended.
+  * Mix together the wet ingredients (pesto, canola oil, almond milk, and eggs) in a large measuring cup. Add this mixture to the dry ingredients, stirring just until blended.
   * Pour mixture into muffin tins lined with muffin papers. Sprinkle parmesan cheese on top and bake for 20-25 min.
-===== Notes =====
-  * This recipe only made 11 muffins. For the ale, increase flour to 2 1/2 c., and then increase the amount of liquid as needed to get the desired texture for the batter.
 ===== Source =====
   * Food Lust People Love: [[https://www.foodlustpeoplelove.com/2015/08/pesto-pine-nut-parmesan-muffins.html|Pesto Pine Nut Permesan Muffins]]
-  * Yield:
+  * Yield: 15 muffins
-  * Last updated: 4/12/26
+  * Last updated: 5/23/26