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Pesto Surprise Muffins -- e-w

Source of Recipe

Adapted from TOH Diabetic Cookbook 2005
Pesto Surprise Muffins -- e-w
Yield: 12

2 c. flour
3 T. grated Parmesan cheese, ‘divided’
1 T. baking powder
1/4 tsp. salt
1 c. milk
1/4 c. canola oil
1 egg
1/4 c. prepared pesto sauce

Preheat oven to 400º. Line 12 (2-1/2-in.) muffin cups with paper baking cups or spray with nonstick cooking spray; set aside

Combine flour, 2 T. cheese, baking powder and salt in large bowl. Whisk together the next 3 ingredients in a small bowl until blended. Stir into flour mixture just until moistened. Do Not Over Mix. Spoon batter into prepared muffin cups, filling 1/3 full.

Stir pesto sauce; spoon 1 tsp. sauce into each muffin cup. Spoon remaining batter evenly over pesto sauce. Sprinkle remaining 1 T. cheese evenly over muffins.

Bake 25-30 minutes or until a toothpick inserted near the center comes out clean. Remove from oven, cool in muffin pan on wire rack 5 minutes… Remove muffins from pan; cool of wire rack 10 minutes.

1 muffin equals: 164 calories…8 gm fat (1 gm saturated)…4 gm protein…18 gm carbohydrate…1 gm fiber…21 mg cholesterol…245 mg sodium +++EXC: 1-1/2 starch. 1-1/2 fat +++WWP: 4