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Ingredients
| onions (chopped): 1/2 cup (finely chopped) |
| pesto sauce: 1/3 cup |
| parmesan cheese (grated): 1/2 cup |
| olive oil: 1/4 cup |
| eggs: 2 |
| nonfat milk: 1 cup |
| dried pine nuts: 1/2 cup |
| self-rising flour (sifted): 1 1/2 cups |
| whole wheat flour: 1 cup |
| baking powder: 1/2 tsp |
Linda's Favourite Pesto Muffins
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
20 min -
Servings
12 serving(s)
Tags
- Preheat oven 200°C and line muffin pans with paper cases or grease them.
- Combine first seven ingredients in a bowl, mix well.
- Combine flours and baking powder and fold the in the wet mixture, do not overmix Spoon in prepared pans and bake 20 minutes or until skewer inserted in center comes out clean.
- VARIATION- You can add 1/2 cup frozen cocktail prawns to the wet mixture (for 12 regular muffins or 24 mini muffins).