Pesto Muffins Recipe
Pesto Muffins Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
“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.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
12 servings
TOTAL TIME:
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 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 near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.
Originally published as Pesto Muffins in Light & Tasty August/September 2007, p21

Nutritional Facts

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

  • 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
  1. 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.
  2. 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.
  3. 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.
Originally published as Pesto Muffins in Light & Tasty August/September 2007, p21

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prmom User ID: 5638367 71638
Reviewed Jun. 3, 2011

"This is a quick and tasty muffin. I usually serve them with a salad when I cooked any pasta dishes. My kids and husband loves them."

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