• Prep Time: 5 min
• Bake Time: 15 min
• Ready In: 20 min

Ingredients

For the Muffins:

• 3 cups Daybreak Mills stone ground flour
• 3 tsp. baking powder
• ¼ cup brown sugar
• 1 tsp. salt
• ¼ cup garlic pesto
• ¼ cup Three Farmers Camelina Oil
• A few grindings of Costa Rican Black Peppercorns
• 2 cups cold water
• One package of Prairie Infusions dried morels, re-hydrated and chopped

For the Butter:

• ½ lb Notre Dame salted butter, room temperature
• 4 tbsp Over the Hill Orchards Sour Cherry Juice
• 4 tbsp icing sugar
• ½ tsp. M&M onion powder

Directions

For the sauce - mix ingredients together in a sauce pan, bring to a boil.

For the lamb bites - mix all ingredients together and form into bite size meatballs. Bake at 400F for 20 minutes.

For the Butter:

Cream the butter. In a separate bowl, combine sour cherry juice, icing sugar and onion powder. Add to butter, using more icing sugar if needed. Mmmmmm!

Recipe created by Chef Jenni