Nut-Free Pesto Swirl Muffins
Classification
NSW: EVERYDAY ACT: AMBER
Ingredients
Method
Pre-heat oven to 180°C. Spray a standard muffin tin with olive or canola oil spray.
In a large bowl combine both flours.
In a separate bowl, whisk the milk and eggs together.
Make a well in the centre of the flour mixture, add the egg mix and stir until combined.
Add the cheese and fold through.
Spoon the pesto into the mixture and very slowly swirl through (do not over-stir).
Spoon the mixture into the sprayed muffin tin and sprinkle with cheese if required.
Bake for 20 minutes or until golden brown.
Tips
- Check out our 'Let's Go Green' Nut-Free Pesto recipe to use in these muffins.
Serving Size 84g
Servings 12
- Amount Per Serving
- Calories 157
- % Daily Value *
- Total Fat 6.9g11%
- Saturated Fat 1.6g8%
- Sodium 330mg14%
- Total Carbohydrate 15.4g6%
- Dietary Fiber 0.5g2%
- Sugars 2.3g
- Protein 8g16%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Pre-heat oven to 180°C. Spray a standard muffin tin with olive or canola oil spray.
In a large bowl combine both flours.
In a separate bowl, whisk the milk and eggs together.
Make a well in the centre of the flour mixture, add the egg mix and stir until combined.
Add the cheese and fold through.
Spoon the pesto into the mixture and very slowly swirl through (do not over-stir).
Spoon the mixture into the sprayed muffin tin and sprinkle with cheese if required.
Bake for 20 minutes or until golden brown.
