Arugula and walnut muffins are very soft and can be prepared in no time; if you’re not careful, they disappear just as fast. Made with a strictly homemade arugula pesto and walnuts, they are perfect for aperitivo time accompanied by a good glass of wine and some cheese or cold cuts.
If you make many and can’t eat them all within two days, no problem. You can freeze the muffins and take them out to thaw in the fridge or even put them straight in the oven when needed. Taste and softness will not be affected at all.
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- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 6 muffins
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 291.70 (Kcal)
- Carbohydrates 23.40 (g) of which sugars 1.34 (g)
- Proteins 6.80 (g)
- Fat 19.83 (g) of which saturated 3.25 (g)of which unsaturated 12.44 (g)
- Fibers 0.81 (g)
- Sodium 168.97 (mg)
Indicative values for a portion of 78 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 eggs (medium)
- 1/4 cup milk
- 1/3 cup sunflower oil
- to taste salt
- to taste black pepper
- 1 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder (for savory preparations)
- 2 1/2 cups arugula (rocket)
- 1 tbsp walnut halves (roughly chopped)
- 1/4 cup Parmesan cheese (grated)
- 2 tbsp extra virgin olive oil
- 2 tbsp water
- to taste salt
Tools
- 1 Food processor
- 1 Bowl
- 1 Whisk
- 6 Muffin liners
PREPARATION: ARUGULA AND WALNUT MUFFINS
Preparing these ARUGULA AND WALNUT MUFFINS is very quick and easy.
Place the washed and dried arugula in the bowl of the food processor with the walnut halves, Parmesan, salt, olive oil and water. Blend everything until you obtain a homogeneous pesto that is not too fine. If it’s too dry, add a little more water.
Beat the eggs with the milk, the sunflower oil, salt and pepper.
Add the sifted flour and baking powder and mix well to combine everything.
Add the arugula pesto and fold it in.
Butter and flour disposable aluminum muffin cups and fill them to 3/4 with the batter. If you use paper or silicone liners, there is no need to butter them.
Bake the arugula and walnut muffins in a preheated static (conventional) oven at 356°F for about 20 minutes. Check doneness with a toothpick.
Once the muffins are cooked, remove them from the oven and let them cool. Then unmold and enjoy.
