280 g of wheat flour
1 tablespoon of baking powder
pinch of salt
freshly ground black pepper
100 g of pine nuts
150 ml of buttermilk
6 tablespoons of sunflower oil
6 tablespoons of red pesto
10g of freshly grated parmesan cheese
Sift flour into a large bowl, add baking powder, salt and pepper.
Mix thoroughly and then add pine nuts and mix again.
Note: Leave a few nuts to sprinkle on top.
Pour the eggs into the other bowl and whisk them with a fork.
Add oil, buttermilk and pesto.
Mix thoroughly and pour into a bowl with dry ingredients. Mix everything.
Preheat oven to 200 degrees Celsius.
Prepare the form for 12 muffins and fill it with paper cases.
Fill the paper cases with cake and sprinkle with freshly grated Parmesan cheese and the rest of pine nuts.
Put in the oven and bake about 20 minutes until they are orange-brown on top.
Remove from the oven and let it cool for a while.