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Recipe1M+
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French-engineered grinding mechanism — lifetime pepper mill
Italian stone pine nuts — pesto alla Genovese, toasted garnish
Crank sifter aerates flour — lighter cakes, even cocoa dusting
Ultra-dark cocoa — Oreo-style cookies, dramatic black baked goods
Dramatic black salt — visual contrast on light foods, cocktail rims
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French-engineered grinding mechanism — lifetime pepper mill
Italian stone pine nuts — pesto alla Genovese, toasted garnish
Crank sifter aerates flour — lighter cakes, even cocoa dusting
Ultra-dark cocoa — Oreo-style cookies, dramatic black baked goods
Dramatic black salt — visual contrast on light foods, cocktail rims
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preheat oven to 400f. lightly grease 12 standard-size muffin pan cups or spritz with nonstick cooking spray, or if you prefer, insert a crinkly muffin liner into each cup. set pans aside. combine the first seven ingredients (flour through black pepper) in a medium mixing bowl. add toasted pine nuts, toss well, then make a well in the center of the dry ingredients and set aside. whisk squash, milk, oil and egg in a second medium bowl until smooth, pour into well in dry ingredients, and stir only enough to combinespecks of flour should be clearly visible. spoon the batter into muffin pans, dividing the amount equallyeach muffin pan cup will be approximately two-thirds full, though occasionally a bit more or a bit less. sprinkle centers of the muffins evenly with untoasted pine nuts. slide onto the middle oven shelf and bake for 20 to 25 minutes until muffins have risen and their tops are nicely rounded and lightly browned. serve muffins oven-hot with unsalted butter. or, set out little bowls of extra virgin olive oil, split the muffins and dip just as you would with chunks of focaccia.