"Puffins" With Garlic, Cheese, and Pesto
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Serves: 6 large muffins
 
What You'll Need
  • 4 eggs
  • ¾ cup vegetable oil
  • 1 cup milk
  • ½ cup grated american yellow cheese
  • 2 cups flour (I used all purpose)
  • 2 tsp. salt
  • 1.5 tsp. baking powder
  • ½ cup pesto (I made mine from this recipe)
  • tulip paper liners (if you don't have these, feel free to use cupcake liners or a well greased muffin tin)
  • Pesto (this will make more than you need, so feel free to halve the recipe or use it in another dish!)
  • The juice of 1 lemon
  • 1 bunch of parsley
  • 1 cup packed basil
  • (I also used about 3 tbs. pine nuts but, this is totally optional)
  • 4 garlic cloves
  • ¼ cup olive oil
  • 1.5 tsp. salt
Instructions
  1. In a large bowl, combine all of the wet ingredients (excluding the pesto) and mix together until well combined.
  2. Slowly add the flour and fork together until just combined.
  3. Line a cupcake tin with tulip liners (or cupcake liners) and fill about ¾ full.
  4. To make the pesto, simply combine all of the pesto ingredients in the food processor and pulse together until smooth.
  5. Take a chopstick and dip in the pesto mixture, dip into the muffins and gently swirl through the mixture (I did this about 2-3 times with each muffin).
  6. Bake for about 25-30 minutes at 350.
  7. Remove from the oven and serve warm with fresh butter!
Recipe by The Blonde Chef at https://www.theblondechef.com/puffins-with-garlic-cheese-and-pesto/