Parmesan Pesto Muffins

These savory, delectable parmesan pesto muffins go wonderfully on the side of pasta or just as a perfect little packaged snack.

Total Time

30min

4.7

3 Ratings

Author: Jeanie and Lulu's Kitchen

Servings:

Ingredients

•

1 3/4 cups

All-Purpose Flour

•

3/4 cup

Medium Ground Cornmeal

•

1 Tbsp

Baking Powder

•

as needed

Truffle Salt

•

1 cup

Milk

•

1/2 cup

Olive Oil

•

1/2 cup

Freshly Grated Parmesan Cheese

•

3 Tbsp

Basil Pesto

•

Eggs

Cooking Instructions

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 cups) , Medium Ground Cornmeal (3/4 cup) , Baking Powder (1 Tbsp) , and Truffle Salt (as needed) 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 Tbsp) , and Eggs (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!

Nutrition Per Serving

CALORIES

221

FAT

12.8 g

PROTEIN

5.7 g

CARBS

20.6 g