Basil Pesto Muffins

By Janes_kitchen

Ingredients

• 2-1/2 C flour
• 2 tsp baking powder
• 3/4 tsp table salt
• 1 C olive oil - divided
• 3/4 C whole milk
• 2 eggs
• 1-3/4 C packed fresh basil
• 1 C shredded parmesan
• 1/3 C sun-dried tomatoes packed in oil, chopped
• 1 TBL minced garlic
• 1/4 C chopped pine nuts
• sea salt

Details

Servings 12

Preparation

Step 1

preheat oven to 350
coat 12-C muffin pan w/ nonstick spray
set aside

whisk tog. flour, baking powder, table salt in lg bowl
form well in center

combine 3/4C oil, milk & eggs in glass measuring C w/ pour spout until are lightly beaten
pour mix. into well of dry ingredients
stir only until dry ingredients are moistened

fold basil, parmesan, sun-dried tomatoes & garlic into batter just until evenly distributed

scoop batter into each muffin cup filling 2/3rds full, abt 1/2 C
drizzle 1 tsp remaining olive oil over each muffin
sprinkle pine nuts & sea salt on top of each muffin

bake muffins until toothpick inserted in centers comes out clean, 20-22 min

heat broiler to high w/ rack 6" from element
broil muffins until tops are golden, 2-3 min
remove muffins from pan
serve w/ tomato butter