Pesto muffin

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 160.0
  • Total Fat: 7.2 g
  • Cholesterol: 21.8 mg
  • Sodium: 284.8 mg
  • Total Carbs: 18.0 g
  • Dietary Fiber: 0.7 g
  • Protein: 5.6 g

View full nutritional breakdown of Pesto muffin calories by ingredient
Report Inappropriate Recipe

Submitted by:


Great savory side with spaghetti, soups or salads Great savory side with spaghetti, soups or salads
Number of Servings: 12


    *Flour, white, 1.5 cup
    *Wheat flour, white, bread, enriched, .5 cup
    Baking Powder, .5 tsp
    Baking Soda, .5 tsp
    Salt, .25 tsp
    Egg, fresh, 1 large
    Buttermilk, lowfat, 1 cup
    Vegetable Broth, .75 cup
    *Canola Oil, 3 tbsp
    Parmesan Cheese, grated, .5 cup
    Basil, 1 tbsp
    Walnuts, .25 cup, chopped
    Garlic, 2 cloves


In large bowl combine first five ingredients. In another bowl combine egg, buttermilk, broth an oil. Stir into dry ingredientss until just moistened. Set aside 1 T Parmesan cheese. Fold in basil, walnuts, garlic and remaining Parmesan cheese. Fill paper lined muffin cups 2/3 full. Sprinkle with remaining Parmesan cheese. Bake 400Degrees for 15-20 minutes. Cool 5 minutes before removing from pan to wire rack.

Number of Servings: 12

Recipe submitted by SparkPeople user RUDYKAZOOTIE.

TAGS:  Side Items |

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.