I think muffins are the perfect little package. Usually they are packaged as a sweet breakfast pastry, but I think they can be so much more. I made these savory, delectable parmesan pesto muffins to go on the side of pasta the other night to mop up the delicious sauce. I love garlic bread a lot, but these babies were a welcome and different change! They were super easy to whip up.
These parmesan pesto muffins are so savory and loaded with Italian flavor! They're perfect for breakfast or on the side of a main course.
- 1 3/4 cups all-purpose flour
- 3/4 cups medium ground corn meal
- 1 tablespoon baking powder
- 1/2 teaspoon truffle salt
- 1 cup milk
- 1/2 cup olive oil
- 1/2 cup freshly grated parmesan cheese plus additional for sprinkling on top
- 3 tablespoons basil pesto sauce either jarred or homemade
- 2 whole eggs
- 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.
- Scoop a heaping 1/4 cup of batter into each lined muffin well. Bake the 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!