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Pesto Muffins Recipe

Photo by: Taste of Home

“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.

This recipe is:

Healthy

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12 Servings
Prep/Total Time: 30 min.

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

Directions

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 Parmesan cheese. Fold the basil, walnuts, garlic and remaining Parmesan cheese into batter. Fill paper-lined muffin cups two-thirds full; sprinkle with reserved Parmesan cheese.
Bake at 400° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.

Nutrition Facts: 1 muffin equals 153 calories, 7 g fat (1 g saturated fat), 21 mg cholesterol, 270 mg sodium, 17 g carbohydrate, 1 g fiber, 6 g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.

Pesto Muffins published in Light & Tasty August/September 2007, p21

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Ingredients