March’s Muffin of the Month
From the Kitchen of Amy Rothenberg ND
I was thinking about making muffins for the month of March and how maybe something green for St Patty’s day would be fun. Around the same time I was tidying up my freezer and saw my motherlode of frozen pesto that my husband Paul had bundled up into little bags and decorated with colorful ties and thought: Presto! Pesto Muffins!
Super easy to make, took about 10 minutes to pop these delectables into the oven.
- 2 cups any kind of flour, I used a gluten free baking mix
- 1 teaspoon baking soda
- 2 tablespoons grated parmesan cheese
- ½ teapsoon garlic salt
- ¼ teaspoon pepper
- I cup milk (any kind will do, I used soy)
- I cup plain yogurt, or for a richer muffin use ½ yogurt + ½ cup cream cheese
- 1 egg
- ¼ cup pesto
Preheat your oven to 400 degrees.
Gently combine the dry and liquid ingredients until just mixed. Fill oiled muffin tins or sprayed muffin papers about ¾ full and bake 10-15 minutes or a little more, until a toothpick comes out clean.
Decorate with a sundried tomato or sliced baby tomatoes and serve warm!