Butternut-Pine Nut Muffins Recipe

Ingredients

• 2 cups all purpose flour
• 2 tablespoons light brown sugar
• 1/4 cup Parmigiano-Reggiano or Pecorino Romano
• 1 tablespoon baking powder
• 1/2 teaspoon dried rosemary leaves
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup lightly toasted pine nuts
• 1 cup thawed frozen unseasoned butternut or winter squash
• 1/3 cup milk
• 1/4 cup extra virgin olive oil
• 1 large egg
• 2 tablespoons untoasted pine nuts