Spinach Pesto Muffins
After nearly a week away from the house, attending my sister’s wedding in Lake Tahoe, I was absolutely ready to start cooking again. So, I found this recipe in my Williams-Sonoma cookbook, and decided to try it out. I love these muffins, and so did my husband . . . and many of my colleagues who reaped the rewards of my fill of spinach.
- 3 cups (15 oz/470g) all-purpose flour
- 1 Tbsp baking powder
- 1 1/4 tsp salt
- 3 large eggs, beaten
- 2/3 cup olive oil
- 1 cup whole milk
- 1 package frozen chopped spinach, thawed and squeezed dry
- 1/2 cup pesto
- 1 cup shredded mozzarella cheese
Preheat the oven to 375 degrees. Grease 12 standard muffin cups with butter or a butter-flavoured cooking spray.
In a bowl, stir together the flour, baking soda, and salt.
In another bowl, whisk together the eggs, oil and milk. Stir in the spinach until well blended. Make a well in the center of the dry ingredients and add the spinach mixture, stirring just until evenly moistened. The batter will be slightly lumpy. Using a large rubber spatula, fold in the pesto and cheese until evenly distributed. Some streaks of pesto may remain. Do not overmix.
Spoon the batter into each muffin cup, filling it level with the rim of the cup.
Bake until golden, dry, and springy to the touch, 20-25 minutes. To get a lovely golden crust, through the muffins under the broiler on high for about 3 minutes or so. A toothpick inserted should come out clean. Transfer the pan to a wire rack and let cool for 5 minutes. Unmold the muffins. Serve warm or at room temperature.