ingredients for about 15-20 mini muffins
120 g wholemeal flour
1 teaspoon baking powder
1 big egg
2 tablespoon plain yogurt
20g grated parmeggiano cheese
20g small chunks of parmeggiano cheese
3 tablespoons pesto
1 tablespoon of dry roasted pine nuts
Mix the egg with yogurt and pesto. Mix the flour and baking powder and sift it in the mixture. Add the cheese, the pine nuts and pepper. Mix well.
Put in mini-muffins baking tray, add a small chunk of parmeggiano cheese in each mini-muffin and bake in the oven for 20-25 minutes at 180C.