Linda’s Favourite Pesto Muffins
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 12 muffins
Calories per serving: 209.9 kcal
Recipe Description
These savory muffins are a delightful treat to serve at brunch or as appetizers at your next gathering. The rich flavors of pesto, Parmesan cheese, and pine nuts blend perfectly in this easy-to-make muffin recipe. My friend Linda loves them so much that I decided to name them in her honor. They are wonderful served warm with a spread of cream cheese and smoked salmon or simply enjoyed on their own. For an extra twist, you can add cocktail prawns to the batter, which adds a lovely, delicate flavor.
Ingredients & Nutritional Information
| Ingredient | Quantity | Nutritional Information (per serving) |
|---|---|---|
| Onion (finely chopped) | 1/2 | Calories: 209.9, Fat: 10.8g, Protein: 7.3g |
| Pesto Sauce | 1/3 cup | Saturated Fat: 2g, Cholesterol: 39.3mg |
| Parmesan Cheese (grated) | 1/2 cup | Sodium: 103.8mg, Fiber: 1.9g, Carbs: 22g |
| Olive Oil | 1/4 cup | Sugar: 0.7g |
| Eggs (beaten) | 2 | |
| Skim Milk | 1 cup | |
| Pine Nuts (toasted) | 1/2 cup | |
| Self-Raising Flour | 1 1/2 cups | |
| Whole Wheat Flour | 1 cup | |
| Baking Powder | 1/2 tsp |
Instructions
-
Preheat the Oven
Begin by preheating your oven to 200°C (392°F). Prepare your muffin pan by lining it with paper cases or greasing it thoroughly to prevent sticking. -
Prepare the Wet Ingredients
In a large mixing bowl, combine the finely chopped onion, pesto sauce, grated Parmesan cheese, olive oil, beaten eggs, skim milk, and toasted pine nuts. Stir these ingredients together until everything is well-mixed. -
Mix the Dry Ingredients
In a separate bowl, sift together the self-raising flour, whole wheat flour, and baking powder. Gradually fold this dry mixture into the wet ingredients, being careful not to overmix. Overmixing can make the muffins dense, so aim for a light hand when folding. -
Fill the Muffin Pan
Spoon the muffin mixture into the prepared muffin pan, filling each case about two-thirds full. The batter should rise as it bakes, so leave a little room at the top. -
Bake the Muffins
Place the muffin pan into the preheated oven and bake for approximately 20 minutes. To check for doneness, insert a skewer or toothpick into the center of one of the muffins—if it comes out clean, the muffins are ready. -
Cool and Serve
Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Serve warm with your favorite spread, or as a part of your next brunch spread.
Variations
- Prawn Muffins
For a seafood twist, add 1/2 cup of frozen, thawed cocktail prawns to the wet mixture before combining it with the dry ingredients. This variation works particularly well if you’re making regular-sized muffins (12 muffins) or mini muffins (24 mini muffins). The prawns add a delicious pop of flavor and texture, perfect for elevating these muffins for a special occasion.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 209.9 kcal |
| Total Fat | 10.8 g |
| Saturated Fat | 2 g |
| Cholesterol | 39.3 mg |
| Sodium | 103.8 mg |
| Total Carbohydrates | 22 g |
| Fiber | 1.9 g |
| Sugars | 0.7 g |
| Protein | 7.3 g |
These muffins are the perfect balance of savory flavors, making them a versatile addition to any meal. Whether you serve them as an appetizer, snack, or as part of a larger brunch spread, Linda’s Favourite Pesto Muffins are sure to become a hit with family and friends alike.
Keywords: Brunch, < 60 Mins, Savory Muffins, Pesto Muffins, Easy Muffin Recipe
