Parmesan Pesto Muffins – a delicious recipe with All-purpose, Ground Corn, Baking Powder, Truffle Salt, Milk, Olive Oil. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0F and line a 12-well muffin tin with paper liners. Combine flour, corn meal, baking powder and salt in a large mixing bowl and whisk them together to aerate them. Combine milk, olive oil, Parmesan cheese, pesto sauce and eggs in another bowl and whisk those wet ingredients together until smooth. Pour wet ingredients into the bowl of dry ingredients and whisk together until you have a thick batter.
2
Scoop a heaping 1/4 cup of batter into each lined muffin well. Bake muffins for about 15 minutes, until puffy and baked through. Insert a toothpick in the center of a few to make sure they are done. It should come out cleanly. Sprinkle additional grated Parmesan on the muffins while they are still warm. Let them cool, then serve immediately!
564
kcal
Calories
41
g
Fat
34
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1-3/4 cup All-purpose Flour, 3/4 cups Medium Ground Corn Meal, 1 Tablespoon Baking Powder, 1/2 teaspoons Truffle Salt, and more.
Yes, Parmesan Pesto Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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