Best Pesto Muffins Recipes

PESTO SURPRISE MUFFINS

Pesto Surprise Muffins image

Make and share this Pesto Surprise Muffins recipe from Food.com.

Provided by Chef Catherine Hofs

Categories Quick Breads

Time 35m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 8

Ingredients

2 cups all-purpose flour
3 tablespoons parmesan cheese, grated, divided
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
1/4 cup vegetable oil
1 egg
1/4 cup prepared pesto sauce

Steps:

Preaheat oven to 400 degrees F. Grease 12 (2 1/2-inch) muffin cups or line with paper baking cups.
Combine flour, 2 tbs. cheese, baking powder and salt in a large bowl. Combine milk, oil and egg in a small bowl; stir until blended. Stir into flour mixture until just moistened. Do not overmix. Spoon into prepared muffin cups, filling one-third full. Stir pesto sauce; spoon 1 teaspoons sauce into each muffin cup. Spoon remaining batter evenly over pesto sauce. Sprinkle remaining 1 tbs. cheese evenly over batter.
Bake 25 to 30 minutes or until toothpicks inserted into centers come out clean. Cool in muffin pans on wire rack 5 minutes. Remove from pan and cool on wire rack 10 minutes.

Nutrition Facts : Calories 141.1, Fat 6.3, SaturatedFat 1.4, Cholesterol 21.6, Sodium 223, Carbohydrate 17.2, Fiber 0.6, Sugar 0.1, Protein 3.8

PESTO MUFFINS

Pesto Muffins image

"These muffins remind me of my trip to Italy," says Cheryl H. of Columbus, Ohio. "They make great light bites at a buffet or party. I often freeze extra basil so I can enjoy them during cooler months." TASTY TIP Pair the tasty muffins with a hearty bowl of soup when the air gets nippy...or wrap several with some cream cheese spreads for a quick hostess gift, Cheryl suggests.

Provided by Taste of Home

Time 30m

Yield 1 dozen.

Number Of Ingredients 13

Ingredients

1-1/2 cups all-purpose flour
1/2 cup whole wheat flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg
1 cup buttermilk
3/4 cup vegetable broth
3 tablespoons canola oil
1/2 cup grated Parmesan cheese, divided
1/2 cup loosely packed basil leaves, chopped
1/4 cup chopped walnuts
2 garlic cloves, minced

Steps:

In a large bowl, combine the first five ingredients. In another bowl, whisk the egg, buttermilk, broth and oil. Stir into dry ingredients just until moistened., Set aside 1 tablespoon cheese. Fold the basil, walnuts, garlic and remaining cheese into batter. Fill paper-lined muffin cups two-thirds full; sprinkle with reserved cheese. , Bake at 400° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 153 calories, Fat 7g fat (1g saturated fat), Cholesterol 21mg cholesterol, Sodium 270mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 1g fiber), Protein 6g protein.