Pesto Surprise Muffins Recipes

HIDDEN SURPRISE MUFFINS

Hidden Surprise Muffins image

Another mailing list goodie. The original poster said this came from her Little House on the Prairie cookbook.

Provided by bunkie68

Categories Quick Breads

Time 40m

Yield 12 muffins

Number Of Ingredients 9

Ingredients

2 cups flour
1/4 cup sugar
3 teaspoons baking powder
1 teaspoon salt
1 egg, slightly beaten with a fork
1 cup milk
1/4 cup vegetable oil
1 teaspoon vanilla extract
1/4 cup jelly

Steps:

Grease the bottom ONLY of a 12-cup muffin tin.
Preheat the oven to 400 degrees F.
In a medium mixing bowl, stir together the flour, sugar, baking powder and salt.
In a second medium sized bowl, combine the egg, milk, vanilla and vegetable oil.
Make a "well" in the dry ingredients and add the wet ingredients to the well.
Stir until the mixture is moist.
Don't overmix - the batter should be lumpy.
Fill the muffin tins half full.
Now, here is the surprise - drop a teaspoon of jelly into the center of each muffin.
Add more batter on top of the jelly so that each cup is 2/3 full.
Bake for 20-25 minutes, or until golden brown.
When the muffins are baked there will be a jelly surprise in the middle.

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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