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Garlic Pesto Morel Muffins with Sour Cherry Butter
  • Prep Time: 5 min
  • Bake Time: 15 min
  • Ready In: 20 min


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


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

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