Pesto and Spinach Muffins
Submitted by: Tulkoff
These muffins are great for breakfast or a snack. Tulkoff’s Pesto makes it easy and simple with less prep time.
3 cups All-purpose flour
1 Tbsp Baking powder
1 1/4 tsp Salt
3 large Eggs
2/3 cup Extra virgin olive oil
1 cup Milk
1 (10 ounce) package Frozen spinach, chopped, thawed, squeezed dry
1/2 cup Tulkoff’s Pesto Genovese
1 cup Mozzarella cheese, shredded
Preheat oven to 350 degrees F.
Spray muffin tin with cooking spray or fill with paper liners. In a bowl, mix flour, baking powder and salt. In another bowl, beat the eggs and add olive oil and milk. Stir in the prepared spinach.
In the dry ingredients, create a well. Add the liquid mixture to the well and stir, gradually adding in the dry ingredients. The mixture should be lumpy. Do no over-mix.
Using a spatula, gently fold in the Pesto Genovese and cheese to the mixture. Fill each muffin tin and place in oven for 20-25 minutes, or until the muffins are golden brown and a toothpick comes out clean.
Let cool and serve.