Real Recipes From Real Home Cooks ®
Pesto-Spinach Muffins
INGREDIENTS
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Yield: 12 muffins
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For the Pesto:
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½ cup loosely packed fresh basil leaves
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¼ cup loosely packed fresh flat-leaf (Italian) parsley leaves
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2 cloves of garlic
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⅛ cup pine nuts
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½ teaspoon salt, plus more if needed
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½ teaspoon freshly cracked black pepper, plus more if needed
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1 teaspoon freshly grated lemon zest
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1 teaspoon fresh-squeezed lemon juice
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¼ cup extra-virgin olive oil
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¼ cup grated Parmesan cheese
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For the batter:
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3 cups all-purpose flour
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1 tablespoon baking powder
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1 teaspoon salt
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3 large eggs, beaten
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⅔ cup olive oil
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1 cup whole milk
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1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
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1 cup shredded mozzarella cheese
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