Green Chili Pesto Muffin
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Pesto muffin is baked using whole wheat flour and green chili & basil pesto. It is just a little twist of the classic pesto pasta in a muffin form.
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Ingredients
- 1 1/8 cup whole wheat flour
- 2 tbsp corn flour
- 1 teaspoon baking powder
- ½ tsp baking soda
- ¼ cup olive oil
- 1 tbsp castor sugar
- ¼ cup cream I used Amul fresh cream
- ½ cup full fat milk
- ¼ tsp pepper powder
- 2 teaspoon red chili flakes
- ¼ cup hot water
- Grated cheese or roasted sesame seeds optional for topping
- Pesto paste: 1 tbsp lemon juice extracted from a medium sized lemon
- 1/2 tbsp lemon zest
- 1 tbsp chopped fresh basil leaves or dried basil leaves
- 5 - 6 green chilies
- 2 tbsp olive oil
- 6 garlic cloves
- ½ tsp salt or as required
- ¼ cup chopped walnuts
- ¼ cup grated cheese
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Instructions
- Sieve whole wheat flour, corn flour, baking soda and baking powder for 2 ââ¬â 3 times and set aside in a bowl.
- Make the pesto paste in a blender by blending together all the ingredients given.
- Place the cream in a mixing bowl and whisk until it turns a little creamy.
- Dissolve sugar in milk and add it to the cream.
- Stir in the pesto paste and olive oil. Mix until the ingredients are combined well.
- Fold the dry ingredients in batches along with hot water until you get a batter consistency.
- Preheat oven @ 190c
- Align a baking tray with muffin cups, pour the batter until ½ - ¾ level in each cup and bake @190c for 25 minutes.
- After 25 minutes, top with cheese or sesame seeds(optional) and bake for 1 more minute.
Notes
Hot water can be replaced with room temperature water if using regular atta.
Since i used fresh ground samba wheat flour, i used hot water to soften the gluten and get a lighter texture.
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