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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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âThese muffins remind me of my trip to Italy, says Cheryl H. of Columbus, Ohio. They make great light bites at a buffet or party. I often freeze extra basil so I can enjoy them during cooler months.â TASTY TIP Pair the tasty muffins with a hearty bowl of soup when the air gets nippyâ¦or wrap several with some cream cheese spreads for a quick hostess gift, Cheryl suggests. Ingredients:
1-1/2 cups king arthur unbleached all-purpose flour |
1/2 cup king arthur premium 100% whole wheat flour |
1/2 teaspoon baking powder |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
1 egg |
1 cup buttermilk |
3/4 cup vegetable broth |
3 tablespoons canola oil |
1/2 cup grated parmesan cheese, divided |
1/2 cup loosely packed basil leaves, chopped |
1/4 cup chopped walnuts |
2 garlic cloves, minced |
Directions:
1. In a large bowl, combine the first five ingredients. In another bowl, whisk the egg, buttermilk, broth and oil. Stir into dry ingredients just until moistened.
2. Set aside 1 tablespoon cheese. Fold the basil, walnuts, garlic and remaining cheese into batter. Fill paper-lined muffin cups two-thirds full; sprinkle with reserved cheese.
3. Bake at 400° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.
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