PESTO MUFFINS

On the occasion of our inaugural "Swiss Soup Swap" organized by Rai at "Ugly Fruit", I made some apperitive muffins which were very appropriate for our event's little opening party during which all kinds of nibbles and wine were served...

As on that very day, I had to make six litres of my "Caribbean Banana Soup" for the swap that was going to take place that same evening and considering the fact that I wanted to prepare something to eat, my choice was easily made. I was going to bake a batch of muffins that would be fastly whipped together and which would be tasty enough in order to please our demanding foodie tastebuds!

It is to be said that those "Pesto Muffins" are very quickly baked, yet they are a successful last-minute ally thanks to their two much loved and popular winner ingredients that are pesto and cheese. This recipe gives delicious muffins that are perfumed with the exhilarating scent of Italy, that are light, fluffy textured and real scrummy...

Purrrfect!!!


~Pesto Muffins~
Adapted from www.astray.com

Yields 12 muffins

Ingredients:
1 1/2 Cup Plain white flour
1 Cup Wholemeal flour
3 Tsp Baking Powder
1/2 Cup Parmesan cheese, grated
1/2 Tsp Garlic powder (optional)
1/4 Tsp Onion powder (optional)
1/2 Tsp Salt (optional)
Ground black pepper, to taste (optional)
1/4 Cup Olive oil
2 Eggs (~50g)
1/3 Cup Pesto sauce
1 Cup Milk

Method:
1. Preheat oven to 200° C (400° F).
2. Mix together the dry ingredients (first 8) in big bowl.
3. In another bowl, whisk together all wet ingredients.
4. Combine the wet ingredients to the dry ingredients with the help of a fork.
5. Spoon the dough into the greased muffin pan.
6. Bake for 20-25 minutes, until a skewer inserted in the middle of one muffin comes out clean.
7. Coll on a wire rack.

Remarks:
If you wish, you can also add 1/2 cup chopped fresh basil or 1/2 cup toasted pine nuts, or replace the parmesan cheese by the same proportion of grated cheddar cheese.
Gently work the wet mixture into the dry ingredients in order to get a batter that remains lumpy.

The secret of light and tender muffins lies within the blending of the wet ingredients with the dry ones. It's not a problem if you've left some lumps that look as if they want more stirring. Don't continue stirring no matter how hard it is, resist the impulse!

Serving suggestions:
Serve those "Pesto Muffins" for the apperitive, as a starter and eat them with butter.
You can also eat those muffins while still warm, a few minutes after they have come out of the oven or reheat them just before serving.

(Pesto -Pic by www.italiantourism.com)