Pesto Parmesan Muffins Food

MEDITERRANEAN SAVOURY MUFFINS

Mediterranean Savoury Muffins image

Recipe video above. Savoury Muffins are cheesy muffins studded with Mediterranean flavours! These stay moist and fresh for several days, making them ideal for gift, make ahead for for afternoon tea , a school fete, or a lunchbox filler idea.

Provided by Nagi

Time 40m

Number Of Ingredients 16

Ingredients

Butter or oil spray (, for greasing)
2 cups (200g) cheddar cheese (, shredded (or other cheese))
75g / 2.5oz feta (, crumbled*)
1/2 cup green olives slices (*)
1/2 cup sun-dried tomatoes strips (*)
1/2 cup roasted peppers (*, drained and chopped (capsicum))
1/2 cup green onions (*, sliced )
2 cups (300g) flour ((plain / all purpose flour))
1 1/2 tsp baking powder
1/2 tsp baking soda (/ bi-carb soda (sub 1 1/2 tsp baking powder))
1/2 tsp salt
1 egg ((large, about 60g / 2 oz))
1 cup (250 ml) milk ((full or low fat))
1/4 cup (60g) sour cream (or plain yoghurt (Note 1))
1/4 cup (60ml) vegetable oil ( (or any plain flavoured oil))
1 garlic clove (, minced)

Steps:

Preheat oven to 180°C/350°F (160°C/320°F fan).
Brush a 12 hole standard muffin tin generously with butter
Whisk Dry ingredients in a bowl.
Whisk Wet ingredients in a separate bowl.
Pour Wet into the Dry ingredients bowl. Mix 8 times.
Add cheese, feta, sun dried tomato, capsicum, olives and green onion. Mix as few times as possible just to incorporate remaining bits of flour - no more than 7 big stirs (secret to soft muffs).
Divide between 12 holes in muffin in (I use an ice cream scooper). Batter should be thick and fill muffin tin slightly mounded (see video)
Bake for 25 minutes or until the muffins are golden and crusty and spring back when touched in the centre.
Cool for 10 minutes, then transfer to cooling rack. Serve warm for optimum experience!

Nutrition Facts : Calories 260 kcal, Carbohydrate 25 g, Protein 10 g, Fat 14 g, SaturatedFat 5 g, Cholesterol 38 mg, Sodium 522 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

PESTO PARMESAN CHIPS RECIPE BY TASTY

Pesto Parmesan Chips Recipe by Tasty image

Here's what you need: shredded parmesan cheese, pesto, salt, pepper

Provided by Betsy Carter

Categories Snacks

Time 30m

Yield 32 chips

Number Of Ingredients 4

Ingredients

2 cups shredded parmesan cheese
¼ cup pesto
salt, to taste
pepper, to taste

Steps:

Preheat oven to 350°F (180˚C).
In a medium-sized mixing bowl, combine Parmesan cheese, pesto, salt, and pepper.
Spoon cheese mixture into a greased mini muffin tin.
Bake 5-8 minutes, or until cheese is melted and edges are slightly brown.
Cool for 10 minutes.
Enjoy!

Nutrition Facts : Calories 30 calories, Carbohydrate 0 grams, Fat 2 grams, Fiber 0 grams, Protein 2 grams, Sugar 0 grams

PESTO MUFFINS

Pesto Muffins image

"These muffins remind me of my trip to Italy," says Cheryl H. of Columbus, Ohio. "They make great light bites at a buffet or party. I often freeze extra basil so I can enjoy them during cooler months." TASTY TIP Pair the tasty muffins with a hearty bowl of soup when the air gets nippy...or wrap several with some cream cheese spreads for a quick hostess gift, Cheryl suggests.

Provided by Taste of Home

Time 30m

Yield 1 dozen.

Number Of Ingredients 13

Ingredients

1-1/2 cups all-purpose flour
1/2 cup whole wheat flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg
1 cup buttermilk
3/4 cup vegetable broth
3 tablespoons canola oil
1/2 cup grated Parmesan cheese, divided
1/2 cup loosely packed basil leaves, chopped
1/4 cup chopped walnuts
2 garlic cloves, minced

Steps:

In a large bowl, combine the first five ingredients. In another bowl, whisk the egg, buttermilk, broth and oil. Stir into dry ingredients just until moistened., Set aside 1 tablespoon cheese. Fold the basil, walnuts, garlic and remaining cheese into batter. Fill paper-lined muffin cups two-thirds full; sprinkle with reserved cheese. , Bake at 400° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 153 calories, Fat 7g fat (1g saturated fat), Cholesterol 21mg cholesterol, Sodium 270mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 1g fiber), Protein 6g protein.

PESTO EGG MUFFIN BITES

Pesto egg muffin bites image

Prepare these pesto egg and feta muffin bites for breakfast, an afternoon snack, or as part of a picnic hamper. Simple to make, kids will love them!

Provided by Katie Hiscock

Categories Lunch, Snack

Time 30m

Number Of Ingredients 6

Ingredients

low-cal cooking spray, for the tin
18 cherry tomatoes, quartered
80g feta or goat's cheese, crumbled
6 medium eggs
30ml milk
2 tbsp pesto (check the label if you're vegetarian)

Steps:

Heat the oven to 180C/160C fan/gas 4. Spray a 12-hole muffin tin with the oil spray. Evenly divide the tomatoes among the holes, and top each one with around 2 tsp of the feta or goat's cheese.
Crack the eggs into a large bowl, then add the milk, pesto and seasoning and whisk to combine. Pour the mixture evenly into each hole.
Bake for 20 mins or until the egg is set. Cool for 2-3 mins in the tin, then remove and leave to cool on a wire rack.

Nutrition Facts : Calories 74 calories, Fat 5 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 5 grams protein, Sodium 0.3 milligram of sodium

More about "pesto parmesan muffins food"

PARMESAN PESTO MUFFINS – JEANIE AND LULU'S KITCHEN

Web Mar 13, 2016 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 …
From jeanieandluluskitchen.com
5/5 (1)
Total Time 30 mins
Category Breakfast
Calories 170 per serving

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!

Pesto Parmesan Muffins Food

MEDITERRANEAN SAVOURY MUFFINS

Recipe video above. Savoury Muffins are cheesy muffins studded with Mediterranean flavours! These stay moist and fresh for several days, making them ideal for gift, make ahead for for afternoon tea , a school fete, or a lunchbox filler idea.

PESTO PARMESAN CHIPS RECIPE BY TASTY

Here's what you need: shredded parmesan cheese, pesto, salt, pepper

PESTO MUFFINS

PESTO EGG MUFFIN BITES

Prepare these pesto egg and feta muffin bites for breakfast, an afternoon snack, or as part of a picnic hamper. Simple to make, kids will love them!

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