Pesto Parmesan Muffins Recipes

PESTO MUFFINS

Pesto Muffins image

"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.

Provided by Taste of Home

Time 30m

Yield 1 dozen.

Number Of Ingredients 13

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

Steps:

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 cheese. Fold the basil, walnuts, garlic and remaining cheese into batter. Fill paper-lined muffin cups two-thirds full; sprinkle with reserved cheese. , Bake at 400° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 153 calories, Fat 7g fat (1g saturated fat), Cholesterol 21mg cholesterol, Sodium 270mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 1g fiber), Protein 6g protein.

PARMESAN MUFFINS

Parmesan Muffins image

"I've had an herb garden the last few years, so I've been using herbs in a variety of recipes," relates Irene Muller of Wray, Colorado. "These aromatic muffins are a nice change from garlic bread. We like them best served warm."

Provided by Taste of Home

Time 35m

Yield 1 dozen.

Number Of Ingredients 11

Ingredients

2 cups all-purpose flour
3/4 cup grated Parmesan cheese
2 teaspoons sugar
2 teaspoons Italian seasoning
2 teaspoons dried basil, parsley or cilantro flakes
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
1-1/4 cups buttermilk
1/4 cup canola oil

Steps:

In a large bowl, combine the flour, cheese, sugar, Italian seasoning, basil, baking powder, baking soda and salt. , In a small bowl, beat the egg, buttermilk and oil. Stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 20-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Nutrition Facts : Calories 164 calories, Fat 7g fat, Cholesterol 6mg cholesterol, Sodium 287mg sodium, Carbohydrate 19g carbohydrate, Fiber 1g fiber), Protein 6g protein.

PESTO SURPRISE MUFFINS

Pesto Surprise Muffins image

Make and share this Pesto Surprise Muffins recipe from Food.com.

Provided by Chef Catherine Hofs

Categories Quick Breads

Time 35m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 8

Ingredients

2 cups all-purpose flour
3 tablespoons parmesan cheese, grated, divided
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
1/4 cup vegetable oil
1 egg
1/4 cup prepared pesto sauce

Steps:

Preaheat oven to 400 degrees F. Grease 12 (2 1/2-inch) muffin cups or line with paper baking cups.
Combine flour, 2 tbs. cheese, baking powder and salt in a large bowl. Combine milk, oil and egg in a small bowl; stir until blended. Stir into flour mixture until just moistened. Do not overmix. Spoon into prepared muffin cups, filling one-third full. Stir pesto sauce; spoon 1 teaspoons sauce into each muffin cup. Spoon remaining batter evenly over pesto sauce. Sprinkle remaining 1 tbs. cheese evenly over batter.
Bake 25 to 30 minutes or until toothpicks inserted into centers come out clean. Cool in muffin pans on wire rack 5 minutes. Remove from pan and cool on wire rack 10 minutes.

Nutrition Facts : Calories 141.1, Fat 6.3, SaturatedFat 1.4, Cholesterol 21.6, Sodium 223, Carbohydrate 17.2, Fiber 0.6, Sugar 0.1, Protein 3.8

PARMESAN MUFFINS

Parmesan Muffins image

Categories Bread Cheese Dairy Breakfast Brunch Side Bake Vegetarian Quick & Easy Gourmet Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 12 muffins

Number Of Ingredients 12

Ingredients

2 large eggs
3/4 cup milk
1/2 cup extra-virgin olive oil
2 ounces freshly grated parmesan (1 cup)
1 1/2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon finely chopped garlic
1 teaspoon finely chopped fresh rosemary
3/4 teaspoon salt
1/2 teaspoon black pepper

Steps:

Put oven rack in middle position and preheat oven to 350°F.
Whisk together eggs, milk, and oil in a bowl. Whisk together 3/4 cup cheese and all of remaining ingredients in a large bowl, then add wet ingredients to dry ingredients. Whisk until combined.
Divide among 12 greased (1/2-cup) muffin cups. Sprinkle with remaining 1/4 cup cheese and bake until a tester comes out clean, about 20 minutes. Cool in pan on a rack 5 to 10 minutes.

PESTO PARMESAN MUFFINS

Pesto Parmesan Muffins image

loosely based on this recipe. my photos don't usually look like the recipe it's because i don't follow recipes.

Provided by Fuji7671

Categories Quick Breads

Time 35m

Yield 12 muffins

Number Of Ingredients 10

Ingredients

300 g flour
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon fresh ground pepper
185 g freshly grated parmesan cheese
2 tablespoons torn basil leaves
1 egg
5 tablespoons olive oil
250 ml milk
4 tablespoons pesto sauce

Steps:

Warm oven to 180°C Oil the muffin tin or use paper cups. Shift flour, salt, pepper and baking powder in a big bowl. Fold in the parmesan cheese and basil. In another bowl mix the egg, olive oil and milk together. Add this to the dry ingredients and stir. The mix should be a little chunky. Fill the muffin cups 2/3, stir in the mix a teaspoon each muffin.
Bake 20-25 minutes, or until the muffins are golden and a skewer comes out clean when inserted. Cool for a few minutes then transfer to wire rack. Serve warm or room temperature.

Nutrition Facts : Calories 228.5, Fat 11.5, SaturatedFat 4.1, Cholesterol 34, Sodium 537, Carbohydrate 21.3, Fiber 0.8, Sugar 0.2, Protein 9.8

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