Pesto Muffins

By Sarah-Lyn

“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.

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

Details

Servings 12

Preparation

Step 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.

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 inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.


Nutrition Facts: 1 muffin equals 153 calories, 7 g fat (1 g saturated fat), 21 mg cholesterol, 270 mg sodium, 17 g carbohydrate, 1 g fiber, 6 g protein.