Recipe by Chef Catherine Hofstad
These are great served with an Italian meal as an alternative to garlic bread.
Top Review by Karen Elizabeth
I'm not the greatest baker and these worked out well for me! I was a little worried that I didn't have enough dough, but in fact it puffs out beautifully, with a delicious pesto surprise instead! I used an olive pesto, and took most of these to friends for Sunday lunch, but DH made sure he kept some aside for himself! This is definitely a make again, a great snack and very nice for offering to guests! Thank you, Catherine! Made for PAC Spring 2009
- 2 cups all-purpose flour
- 3 tablespoons parmesan cheese, grated, divided
- 1 tablespoon baking powder
- 1⁄2 teaspoon salt
- 1 cup milk
- 1⁄4 cup vegetable oil
- 1 egg
- 1⁄4 cup prepared pesto sauce
Directions See How It's Made
- Preaheat oven to 400 degrees F. Grease 12 (2 1/2-inch) muffin cups or line with paper baking cups.
- Combine flour, 2 tbs. cheese, baking powder and salt in a large bowl. Combine milk, oil and egg in a small bowl; stir until blended. Stir into flour mixture until just moistened. Do not overmix. Spoon into prepared muffin cups, filling one-third full. Stir pesto sauce; spoon 1 teaspoons sauce into each muffin cup. Spoon remaining batter evenly over pesto sauce. Sprinkle remaining 1 tbs. cheese evenly over batter.
- Bake 25 to 30 minutes or until toothpicks inserted into centers come out clean. Cool in muffin pans on wire rack 5 minutes. Remove from pan and cool on wire rack 10 minutes.