Basil Pesto Muffins
Delight in these savory muffins infused with fresh basil, sun-dried tomatoes, and Parmesan for a flavorful snack or appetizer.
Ingredients
Dry ingredients
- 2 ½ cups all-purpose flour
- 2 tsp. baking powder
- 3/4 tsp. salt
Wet ingredients
- 1 cup olive oil, divided
- 3/4 cup whole milk
- 2 eggs eggs
Main ingredients
- 1 ¾ cups packed, fresh basil, chopped
- 1 cup grated vegetarian Parmesan cheese
- 1/3 cup sun-dried tomatoes packed in oil, chopped
- 3 cloves garlic, minced (1 Tbs.)
- 1/4 cup chopped pine nuts
Garnish
- to taste N/A Coarse sea salt, for garnish
Instructions
- Preheat oven to 350°F (175°C). Coat muffin pan with spray.
- Mix dry ingredients; combine wet ingredients separately.
- Combine wet and dry; fold in basil, Parmesan, sun-dried tomatoes, and garlic.
- Scoop batter into muffin cups; drizzle with remaining oil, top with pine nuts and salt.
- Bake for 20-22 minutes; broil briefly until tops are golden.
Notes
Use fresh basil for best flavor and consider adding a touch of lemon zest for brightness.