Driving around Santa Fe and Taos last week we saw several roadside tents selling piñons. Being the curious foodie that I am, we had to stop and check it out. Piñons are pine nuts that come from a slow growing pine that is the state tree of New Mexico. And the bag we bought just outside of Taos contained the best pine nuts I’d ever had. They were so fresh and buttery. Oh my.

I’m happy as a clam just snacking on these babies, but I thought I’d use them in a recipe. I had made blue corn pancakes over the weekend and thought I’d try making vegan muffins. The first batch I made were, well, terrible. Really heavy and not very tasty. The recipe that I’m sharing with you is adapted from Vegetarian Times and it’s so good.  I made a little jam to go with it, but you could use any jam from the farmers market or your local store.

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