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Pesto Muffins

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

Printed from tasteofhome.com Oct 13, 2008

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Pesto Muffins cont.

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 comes out clean. Cool for 5 minutes before removing from
pan to a wire rack.

Yield: 1 dozen.