Carrot Muffins with Pesto

Lightly grease ten 2 1/2-inch muffin cups or line with paper baking cups; set aside. In a large mixing bowl stir together all-purpose flour, whole-wheat flour, sugar, baking powder, baking soda, and salt. Make a well in the center. In a small mixing bowl combine egg, milk, carrot, and oil. Add egg mixture all at once to dry mixture. Stir just till moistened. (The batter should be lumpy.)

Spoon 1 rounded tablespoon batter into each prepared muffin cup. Top with about 1/2 teaspoon of pesto, then with remaining batter, filling each cup two-thirds full. Sprinkle each muffin with about 1/2 teaspoon Parmesan cheese. Bake in a preheated 400 degrees F oven for about 20 minutes, or till golden brown. Remove muffins from pan; cool slightly on racks.