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Basil Pesto Muffins Recipe - Vegetarian Times

Basil Pesto Muffins

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Basil Pesto Muffins

These savory muffins add an extra-special element to a holiday breadbasket. You may want to double the recipe—most guests will want seconds!

  • 12Servings

Ingredients

  • 2  ½  cups all-purpose flour
  • 2 tsp. baking powder
  • 3/4 tsp. salt
  • 1 cup olive oil, divided
  • 3/4 cup whole milk
  • 2 eggs
  • 1 3/4 cups packed, fresh basil, chopped
  • 1 cup grated vegetarian Parmesan cheese
  • 1/3 
cup sun-dried tomatoes packed 
in oil, chopped
  • 3 cloves garlic, minced (1 Tbs.)
  • 1/4 cup chopped pine nuts
  • Coarse sea salt, for garnish

Preparation

1  Preheat oven to 350°F. Coat 12-cup muffin pan with cooking spray.

2  Whisk together flour, baking powder, and salt in large bowl; form well in center.

3  Whisk together ¾ cup oil, milk, and eggs in glass measuring cup with pour spout.

4  Pour mixture into well of dry ingredients; stir only until dry ingredients are moistened.

5  Fold in basil, Parmesan, sun-dried tomatoes, and garlic.

6  Scoop ½ cup batter into each muffin cup, filling two-thirds full. Drizzle 1 tsp. remaining olive oil over each muffin. Sprinkle pine nuts and sea salt on top of each muffin.

7  Bake muffins 20 to 22 minutes, or until toothpick inserted in centers comes out clean.

8  Heat broiler to high with rack 6 inches from element. Broil muffins 2 to 3 minutes, or until tops are golden.

Nutrition Information

  • Serving Size: per muffin
  • Calories: 334
  • Carbohydrate Content: 24 g
  • Cholesterol Content: 38 mg
  • Fat Content: 24 g
  • Fiber Content: 1 g
  • Protein Content: 7 g
  • Saturated Fat Content: 4 g
  • Sodium Content: 481 mg
  • Sugar Content: 1 g