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Florentine Muffins with Pesto, Mozzarella, Spinach & Pine Nuts

Florentine Muffins with Pesto, Mozzarella, Spinach & Pine Nuts

My heart goes out to all those folks affected by the wicked tornadoes that ripped through Joplin, MO and then spinning onwards to Oklahoma, Kansas and Arkansas. What devastation. It’s hard to watch the evening news and not feel for all our neighbors who have lost everything and searching for loved ones. Please remember to keep them in your thoughts.

If you’re looking for a savory muffin or quick-bread to serve with lunch, dinner or snack…look no further. Really. There’s an abundance of familiar flavors all packed into these muffins. Your stomach will groan from new found hunger when you’re assembling this easy muffin batter…and groan even louder as they near their finished baking time. The aroma of pesto will tease you and you’ll know there are good things to come.

I really couldn’t taste the spinach, it’s the pesto that is the real compliment. Served out of the oven or warmed up, you’ll see thin strings of the mozzarella throughout the muffins and notice that it lends a lovely amber color on the muffin crowns. The crust around the muffins have a delicate, crisp texture…it was my favorite part. I’ve added some lightly toasted pine nuts for texture and adapted some healthful adjustments from the original recipe.

These muffins are quite filling. I served these alongside a soup similar to my Pasta Soup with Chicken and Vegetables and plan to serve it again this evening with a hearty, healthy salad.

On another note, I have a couple more seasonal posts to share…and then I’ll be leading up to a new series of themed, fun dishes on TeenieCakes.com. I’m looking forward to this new series…I hope it’s enjoyed too!

Teenie Notes

  • Substituted half of the flour for whole-wheat flour.
  • Used sea-salt instead of regular table salt.
  • Used extra-virgin olive oil.
  • Used 2% low-fat milk.
  • Added 1/4 cup, lightly toasted pine nuts.
  • Baking time adjusted to 20 minutes.
Florentine Muffins with Pesto, Mozzarella, Spinach & Pine Nuts
source adapted from Muffins The Williams Sonoma Collection

Makes 12 muffins

Ingredients

1 1/2 cups all-purpose flour
1 1/2 cups whole-wheat flour
1 tablespoon baking powder
1 1/4 teaspoon sea-salt (or other coarse salt)

3 eggs
2/3 cup extra virgin olive oil
1 cup low-fat milk
9 ounces frozen, chopped spinach, thawed and water squeezed out

1/2 cup prepared pesto
1 cup shredded mozzarella cheese
1/4 cup pine nuts, lightly toasted and coarsely chopped

Directions

Preheat oven to 375 degrees. Brush butter along the sides and bottom of 12 muffin cups.

In a medium-sized bowl, mix the flours, baking powder and salt.

In another bowl, whisk together the eggs, olive oil and milk. Stir in the drained spinach until well incorporated. Make a well in the middle of the dry ingredients and add the spinach mixture. With a large rubber spatula, stir until moistened and distributed (do not over mix). The batter will be lumpy.

Fold in the pesto, cheese and pine nuts until evenly distributed throughout batter, but taking care not to overmix. There may be some streaks from the pesto.

Florentine Muffins - Prep Batter

Evenly distribute the batter among 12 muffin cups. Spoon the batter up to the rim of each cup.

Bake until golden, dry and springy to the touch about 20-25 minutes. Insert a toothpick in the middle of a muffin to test that it’s baked through.

Let the muffin pan cool on a wire rack for about 5 minutes before removing muffins from the pan.

Serve warm or at room temperature.

Store in an airtight container.

Florentine Muffins with Pesto, Mozzarella, Spinach & Pine Nuts

Reader Interactions

Comments

  2. Alina says

    Oh you’re baking with pine nuts again! Awww! Does this recipe really originate from Florence, or is it just a beautiful association?

  3. ray says

    Every time I see muffins, the first thing that comes to my mind is that episode of Seinfeld where they just sold and ate the muffin tops and throw away the stumps. Well Jerry, this Florentine Muffin is THE exception as this is a must-consume-all type of a muffin. Oh my, looking at the last photo, I would even start from the stump. Thank you for such a nice post and amazing photography. You know, I’m always a fan of your compo and lighting, Cristina. 🙂

    • Cristina - Teenie Cakes says

      LOL! Thanks Ray: I love that episode of Seinfeld about the muffin stumps! Seinfeld is classic and that show has so many memorable food-centric scenes. They just don’t make sitcoms/comedies like that anymore, do they? Do you remember the one about the poppy seed muffins?

      Thank you for reminding me of that muffin stump episode…I need my Seinfeld fix! =)

  7. redkathy says

    Hi Christina, The devastation is continuing as I write this… More tornadoes out west! I can not imagine how they must feel. We had minimal damage from hurricanes in comparison and I know how difficult that time was for us with no power and such. Hubby and I prayer for them throughout the day.

    These are beautiful muffins. I’m a big spinach fan and would more than likely lighten up on the pesto to allow the spinach flavor to come through. These will be perfect alongside a bowl of spicy white beans!

    Have a great week!

  8. Monet says

    Yes…all those families are in my prayers. My heart is breaking for them. Thank you for sharing with us tonight. These muffins look delicious, and I’m eager to give them a try. I love savory baked goods.

  9. Lisa { AuthenticSuburbanGourmet } says

    My heart goes out to the folks in the mid west – it is just heartbreaking. My thoughts and prayers are with everyone affected. On another note, these muffins just sang to me – love a savory muffin. What an absolute perfect combination of flavors. I hope you are having a good week! 🙂

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