PLEASE NOTE: while this recipe was 'edited' there were some misinterpretations. Please see below for corrections The pine nuts should be WHOLE no chopped! Combine the ingredients as advised, then see variations below: For pine nuts Combine the pinenuts with the egg white and mix. They should be lightly coated. It there is too much egg left over, add more pine nuts. Form the dough into 1” balls. Roll each ball in corn starch and then in pine nuts. Finish by brushing each ball with egg yolk. For coconut Mix ½ of the coconut in the dough then form into a pyramid shape. Coat each panellet with remaining coconut and brush the top of the pyramid with the egg yolk. For almonds Combine the chopped almond with the egg white and mix. They should be lightly coated. It there is too much egg left over, add more chopped almonds. Form the dough into crescent moon shapes or rolls. Coat each shape in corn starch then roll in the chopped almonds which have been in egg white. Finish each shape and brushing with egg yolk. Place on a buttered baking sheet and bake at bake at 220C for 10-12 minutes, or until lightly golden. Serve at room temperature.

Reviewed On: Nov. 19, 2007

These are very tasty muffins! An easy recipe, with a good flavor, plus they come out incredibly moist. I would recommend to cut down on the cinnamon for the topping. I only added 1 tsp, and I believe it was just enough. Any more will mask the other flavor. If you want to omit the topping for a healthier choice, I would add a little more sugar to the general recipe, so it won’t seams as bland. It dose make a rather large amount of topping (enough for about 12 normal muffins). I only made 9 because I wanted a slightly larger muffin. Also, next time I will be sure to add some vanilla or almond extract to bump up the flavor a little. Other than those suggestions, I wouldn’t change a thing. It’s almost impossible to find blueberries where I live, so I used frozen ones and they worked just fine. Thanks for the great recipe!

Reviewed On: Oct. 3, 2007

I was in France a few weeks ago and while I was there I had French onion soup. This Recipe has almost Exactly the same flavor... Fabulous... The only changes I made was 1 (48 fluid ounce) can BEEF BROTH and 1 (14 ounce) CHICKEN BROTH. Traditionally french onion soups is made with a beef base and is fairly heavy. I also added mozzarella cheese, asiago, and the swiss.. Fantastic Recipe! Defiantly a keeper!

Reviewed On: Mar. 31, 2007