Pesto Muffins
13 ingredients
3 steps
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
-
1In 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.
-
2Set 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.
-
3Bake at 400° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
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