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Pesto and Spinach Muffins

These muffins are great for breakfast or a snack. Tulkoff’s Pesto makes it easy and simple with less prep time.

Prep Time

15 minutes

Cook Time

25 minutes




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.