Pesto Surprise Muffins Food

PESTO MUFFINS

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.

PESTO STUFFED CHICKEN RECIPE BY TASTY

Steps:

• On a cutting board, salt and pepper both sides of each chicken breast with approximately ½ teaspoon salt and ½ teaspoon pepper, per side.
• Slice each chicken breast horizontally along the side to create a pocket for the filling.
• Stuff each breast with approximately one third of mozzarella cheese, one tablespoon pesto and four sundried tomatoes. If the chicken breast does not close fully with the filling, try securing with a wooden toothpick.
• Heat oil in a skillet over medium heat.
• Pan fry for about 5-8 minutes, per side, depending on the size of the chicken breasts, until the cheese is melted and the chicken is cooked through. Serve warm.
• Enjoy!

HIDDEN SURPRISE MUFFINS

Steps:

• Grease the bottom ONLY of a 12-cup muffin tin.
• Preheat the oven to 400 degrees F.
• In a medium mixing bowl, stir together the flour, sugar, baking powder and salt.
• In a second medium sized bowl, combine the egg, milk, vanilla and vegetable oil.
• Make a "well" in the dry ingredients and add the wet ingredients to the well.
• Stir until the mixture is moist.
• Don't overmix - the batter should be lumpy.
• Fill the muffin tins half full.
• Now, here is the surprise - drop a teaspoon of jelly into the center of each muffin.
• Add more batter on top of the jelly so that each cup is 2/3 full.
• Bake for 20-25 minutes, or until golden brown.
• When the muffins are baked there will be a jelly surprise in the middle.

CRANBERRY SURPRISE MUFFINS

Steps:

• In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the eggs, milk and butter. Stir into dry ingredients just until moistened.
• Fill 12 greased muffin cups one-fourth full. Drop a rounded tablespoonful of cranberry sauce into each cup. Top with remaining batter.
• Bake at 400° for 12-15 minutes or until muffin tops spring back when lightly touched. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.
• Editor's Note: These muffins are best served the day they're made.

PESTO PARMESAN MUFFINS

Steps:

• Warm oven to 180°C Oil the muffin tin or use paper cups. Shift flour, salt, pepper and baking powder in a big bowl. Fold in the parmesan cheese and basil. In another bowl mix the egg, olive oil and milk together. Add this to the dry ingredients and stir. The mix should be a little chunky. Fill the muffin cups 2/3, stir in the mix a teaspoon each muffin.
• Bake 20-25 minutes, or until the muffins are golden and a skewer comes out clean when inserted. Cool for a few minutes then transfer to wire rack. Serve warm or room temperature.

FRIENDSHIP MUFFINS

Steps:

• Preheat oven to 350'.
• Mix batter, 2 cups flour, oil, baking soda, baking powder, sugar, eggs, cinnamon and vanilla and stir well.
• Add nuts, apples, raisins, and/or blueberries and mix well.
• In a separate bowl, mix brown sugar, 1/2 cup flour and margarine well.
• Put batter into muffin tins well greased if not using liners. Sprinkle with topping on each muffin and bake for 15-20 minutes or until done.

MINI STRAWBERRY SURPRISE MUFFINS

Steps:

• Grease mini or large muffin tray.
• Mash strawberries, stir in sugars, oil, vanilla, almond extract and eggs until fully incorporated.
• In seperate med bowl, mix together flour, cinnaomon, B. Soda, and salt.
• Combine the dry ingredient to the wet. Mix till blended.
• Fill mini muffin trays until almost full, then add the magic -- a blob of berry cream cheese in the middle of the batter on the top.
• Bake 425F for approx 12 - 14 Minutes.
• Should make approx 36 muffins.
• If you are making large muffins bake at 425F for about 14 - 16 minutes.
• makes 12.

PESTO EGG MUFFIN BITES

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.