See Also: Lamb Meatballs with Pine Nuts and Mint(recipes)
Potato cakes stuffed with minced lamb and pine nuts(recipes)
Brown Rice With Pine Nuts(recipes)
Courgette salad with pine nuts, chillies and parmesan(recipes)
Strawberry-Filled Muffins(recipes)
Sweet and sour pork with raisins, pine nuts and chocolate(recipes)
Sweet Potato Ravioli with Toasted Pine Nuts Sage and Rocket(recipes)
Honey and mustard glazed chicken salad with pine nuts and goats cheese(recipes)
Lamb-filled flatbread(recipes)
Koftas (Lamb Meatballs in Spicy Gravy)(recipes)

Strawberry-Filled Muffins (recipes) and Lamb Meatballs with Pine Nuts and Mint (recipes)


Strawberry-Filled Muffins (recipes)




Bake Time: 18 to 20 minutes

Prep Time: 10 minutes

Yield: Makes 12 servings



Ingredients:



2cups all-purpose flour

1/4cup sugar substitute*

3tablespoons sugar

1-1/2teaspoons Baking powder

3/4teaspoon ground allspice

1/4teaspoon Baking soda

1/4teaspoon salt

3/4cup nonfat buttermilk

1/3cup cholesterol-free egg substitute

3tablespoons canola oil

1/4cup no-sugar-added strawberry or raspberry fruit spread

1/4cup slivered almonds, toasted









Preparation:





1.Preheat oven to 400°F. Spray 12 (2-1/2-inch) muffin cups with nonstick Cooking spray; set aside.2.Combine flour, sugar substitute, sugar, Baking powder, allspice, Baking soda and salt in medium bowl. Make well in center of mixture.3.Combine buttermilk, egg substitute and oil in small bowl. Add to well in flour mixture, stirring just until moistened. Spoon batter into prepared muffin cups, filling each about 1/4 full. Spoon about 1 teaspoon strawberry or raspberry spread in center of each. Spoon remaining batter on top of fruit spread. Sprinkle with almonds. Bake 18 to 20 minutes or until golden. Cool in muffin pan on wire rack 5 minutes. Remove muffins to wire rack. Serve warm.









Nutritional Information:







Serving Size: 1 muffin







Fiber

1 g







Carbohydrate

24 g







Cholesterol

1 mg







Saturated Fat









Total Fat

5 g







Calories from Fat

29 %







Calories

158







Protein

4 g







Sodium

165 mg









Dietary Exchange:







Starch

1-1/2







Fat

1











Lamb Meatballs with Pine Nuts and Mint (recipes)


Makes 24 small meatballs







2 pounds ground lamb

2 whole eggs

1 cup bread crumbs

½ cup toasted pine nuts, crushed

½ cup chopped fresh mint

½ cup chopped Italian parsley

1 tablespoon coriander, toasted and ground

½ tablespoon cumin seed, toasted and ground

2 tablespoon tomato paste

6 cloves garlic, minced

1 tablespoon kosher salt

½ tablespoon cracked black pepper



In a large bowl, mix ingredients well by hand or with a wooden spoon. Chill 1 hour. Preheat oven to 375 degrees. Roll meat mixture into Golf-ball-size meatballs and arrange on a Baking sheet. Cover with foil and bake for 30 minutes. Remove from oven and serve 2 per person with Romesco Sauce.





Romesco Sauce

Almond, Garlic & Red Pepper Sauce

Makes 4 cups



1 cup almonds, toasted

10 cloves garlic

1 cup extra virgin olive oil

2 tablespoons sherry vinegar

2-3 dried piquin chilies

2 cups charred, peeled, and chopped roasted red bell peppers

salt



Char the red bell peppers over an open flame, on a gas or charcoal grill, or in an oven broiler until the peppers and tomatoes are blackened on all sides. Remove most of the skin and seeds from the pepper.



In a blended or Food processor, puree the almonds, garlic, oil, vinegar, and chilies until smooth. Add peppers, replace the top and pulse until the sauce is just a bit chunky. Salt to taste. This sauce will keep for 4-5 days in the refrigerator.