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Pesto Muffins
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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
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
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Printed from tasteofhome.com Sep 5, 2008Copyright Reiman Media Group, Inc © 2008 |