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Sides & Salads

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!

Servings
12

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