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Snacking Surprise Muffins
Learn how to make muffins that everyone loves and that don't take a PhD in Pastry Arts to prepare.
Pesto Surprise Muffins
Yield: Makes 12 servings
Ingredients:
2
cups all-purpose flour
3
tablespoons grated Parmesan cheese, divided
1
tablespoon baking powder
1/2
teaspoon salt
1
cup milk
1/4
cup vegetable oil
1
egg
1/4
cup prepared pesto
Preparation:
1.
Preheat oven to 400°F. Lightly grease 12 standard (2-1/2-inch) muffin pan cups or line with paper baking cups.
2.
Combine flour, 2 tablespoons cheese, baking powder and salt in large bowl. Combine milk, oil and egg in small bowl; stir until blended. Stir into flour mixture just until moistened. Do not overmix. Spoon into prepared muffin cups, filling 1/3 full. Stir pesto sauce; spoon 1 teaspoon sauce into each muffin cup. Spoon remaining batter evenly over pesto sauce. Sprinkle remaining 1 tablespoon cheese evenly over muffins.
3.
Bake 25 to 30 minutes or until toothpicks inserted into centers come out clean. Cool in muffin pan on wire rack 5 minutes. Remove from pan and cool on wire rack 10 minutes.
Nutritional Information:
| Serving Size: 1 muffin | |
| Fiber | 1 g |
| Carbohydrate | 18 g |
| Cholesterol | 21 mg |
| Saturated Fat | 1 g |
| Total Fat | 8 g |
| Calories from Fat | 46 % |
| Calories | 164 |
| Protein | 4 g |
| Sodium | 295 mg |
Dietary Exchange:
| Starch | 1-1/2 |
| Fat | 1-1/2 |
This recipe appears in:
Muffins
