Preheat the oven to 350 degrees F (180 degrees C) and line a 12 well muffin tin with paper liners.
Combine the All-Purpose Flour (1 3/4 cup), Medium Ground Cornmeal (3/4 cup), Baking Powder (1 tablespoon), and Truffle Salt (1/2 teaspoon) in a large mixing bowl and whisk them together to aerate them.
Combine the Milk (1 cup), Olive Oil (1/2 cup), Parmesan Cheese (1/2 cup), Basil Pesto (3 tablespoon), and Egg (2) in another bowl and whisk those wet ingredients together until smooth. Pour the wet ingredients into the bowl of dry ingredients and whisk it all together until you have a thick batter.
Scoop a heaping 1/4 cup of batter into each lined muffin well. Bake the muffins for about 15 minutes, until puffy and baked through. Insert a toothpick in the center of a few to make sure they are done. It should come out cleanly.
Sprinkle additional grated parmesan on the muffins while they are still warm. Let them cool, then serve immediately!