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Rich pesto is the surprising layer within these moist carrot muffins.
- 1 cup all-purpose flour
- 3/4 cup whole-wheat flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 beaten egg
- 3/4 cup milk
- 1/2 cup finely shredded peeled carrot
- 1/4 cup cooking oil
- 2 tablespoons purchased basil pesto (such as Buitoni®)
- 2 tablespoons grated Parmesan cheese
Lightly grease a 12-cup muffin pan or line with paper baking cups (you will only use 10 cups); set aside. In a large mixing bowl, stir together the 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 the egg, milk, carrot and oil. Add the egg mixture to the dry. 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 the muffins from pan; cool slightly on racks.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
170 calories; 8g total fat; 24mg cholesterol; 198mg sodium; 19g carbohydrates; 2g fiber; 5g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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