Nut-Free Pesto Swirl Muffins

08/03/2021
Yields12 Servings

Classification

NSW:   EVERYDAY  ACT: AMBER

Ingredients

 1 cup wholemeal self-raising flour
 1 cup plain white self-raising flour
 1 ¼ reduced-fat milk
 2 large eggs
 1 cup reduced-fat cheese, grated (plus extra to spinkle)
 1 cup nut-free pesto

Method

1

Pre-heat oven to 180°C. Spray a standard muffin tin with canola oil spray.

2

In a large bowl combine both flours.

3

In a separate bowl, whisk the milk and eggs together.

4

Make a well in the centre of the flour mixture, add the egg mix and stir until combined.

5

Add the cheese and fold through.

6

Spoon the pesto into the mixture and very slowly swirl through (do not over-stir).

7

Spoon the mixture into the sprayed muffin tin and sprinkle with cheese if required.

8

Bake for 20 minutes or until golden brown.

Tips

Nutrition Facts

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

 1 cup wholemeal self-raising flour
 1 cup plain white self-raising flour
 1 ¼ reduced-fat milk
 2 large eggs
 1 cup reduced-fat cheese, grated (plus extra to spinkle)
 1 cup nut-free pesto

Directions

1

Pre-heat oven to 180°C. Spray a standard muffin tin with canola oil spray.

2

In a large bowl combine both flours.

3

In a separate bowl, whisk the milk and eggs together.

4

Make a well in the centre of the flour mixture, add the egg mix and stir until combined.

5

Add the cheese and fold through.

6

Spoon the pesto into the mixture and very slowly swirl through (do not over-stir).

7

Spoon the mixture into the sprayed muffin tin and sprinkle with cheese if required.

8

Bake for 20 minutes or until golden brown.

Nut-Free Pesto Swirl Muffins