Pesto Muffins Recipes
PESTO MUFFINS
"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
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.
KALE PESTO ENGLISH MUFFIN PIZZA
Healthy pizzas, if you are new to kale this is a great way to try it!
Provided by bentgrass252
Categories Appetizers and Snacks Cheese
Time 45m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Bring a pot of water to a boil. Cook kale and garlic in the boiling water until kale is softened, about 5 minutes. Drain and rinse kale and garlic under cold water, reserving the boiling water.
- Blend kale, garlic, Parmesan cheese, and about 1 tablespoon of the boiling water in a blender until smooth; add more water as needed to thin the pesto.
- Spoon about 1 tablespoon pesto onto each English muffin half; sprinkle with chicken and top with mozzarella cheese. Arrange pizzas on a baking sheet.
- Bake in the preheated oven until mozzarella cheese is melted and lightly browned, about 20 minutes.
Nutrition Facts : Calories 261.5 calories, Carbohydrate 33.2 g, Cholesterol 31.8 mg, Fat 7.5 g, Fiber 5.6 g, Protein 17.9 g, SaturatedFat 3.3 g, Sodium 410.2 mg, Sugar 5.7 g
PESTO SURPRISE MUFFINS
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
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
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- Pre-heat the oven to 350 and line a 12 well muffin tin with paper liners. Combine the flour, corn meal, baking powder and salt in a large mixing bowl and whisk them together to aerate them. Combine the milk, olive oil, parmesan cheese, pesto sauce and eggs in another bowl and whisk those wet ingredients together until smooth. Pour the wet ingredients into the bowl of dry ingredients and whisk it all together until you have a thick batter.
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- Then take 2 Tbsp of tigernut/almond flour from the bowl you just prepared and transfer those 2 Tbsp to a blender. Add the olive oil, basil and garlic to the blender. Process until smooth. Then set aside.
- Add all the dry ingredients (arrow root, baking soda and salt) to the bowl containing the rest of tigernut/almond flour. Stir.
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- Preheat oven to 190C / 370F and grease a non-stick muffin tin with oil or use muffin liners, if preferred.
- Meanwhile, in a large bowl, stir together the gluten-free flour, polenta, chickpea flour, baking powder, salt and pepper.
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- Preheat oven to 350° F. Grease a standard 12 muffin pan with melted butter or cooking spray. Set aside.
- Make the pesto: in a food processor or blender, add the basil, parsley, garlic, pine nuts, lemon zest, lemon juice, salt and pepper, Pulse a few times until the mixture becomes coarse and chopped. Scrape down the sides of the bowl with a spatula and pulse once more. With the machine running, slowly pour in the olive oil and pulse briefly to make a coarse paste. The mixture should be thick and slightly creamy. Add the Parmesan and pulse once more to incorporate. Give the pesto a taste, if it is lacking in salt or pepper, add more to taste. Transfer the pesto to a bowl and set aside. It will yield about 1 cup of pesto.
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- Bake the muffins until golden brown, dry, and springy to the touch or until a toothpick inserted in the center comes out clean, about 20 to 25 minutes. Rotate the pan halfway through baking to ensure evening browning. Transfer the pan to a wire rack and let cool for 5 minutes. Carefully remove the muffins from the pan. Serve warm or at room temperature. Store any leftover muffins in an airtight container in the fridge. When ready to eat, warm through in a preheated 350°F oven for about 5 minutes. Enjoy!
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