Green Chili Pesto Muffin
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About Green Chili Pesto Muffin
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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Recipe Time & More
Ingredients
- 1 1/8 cup Whole Wheat Flour
- 2 tbsp Corn Flour
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/4 cup Olive Oil
- 1 tbsp Castor Sugar
- 1/4 cup Cream i used amul fresh cream
- 1/2 cup Milk full fat
- 1/4 tsp Pepper Powder
- 2 tsp Chilli flakes
- 1/4 cup Water hot
- Sesame Seeds optional for topping, or cheese grated cheese or roasted
- 1 tbsp Lemon Juice or paste, or lemon pesto paste extracted from medium sized lemon
- 1/2 tbsp Lemon Zest
- 1 tbsp Basil chopped fresh or dried
- 5 - 6 Green Chillies
- 2 tbsp Olive Oil
- 6 cloves Garlic
- 1/2 tsp Salt or as required, or as per taste
- 1/4 cup Walnuts chopped
- 1/4 cup Cheese grated
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Instructions
- Sieve whole wheat flour, corn flour, baking soda and baking powder for 2 – 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.
Recipe 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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5 Comments
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I’m thrilled to try this recipe!
This is a fantastic recipe! Thanks for sharing.
This looks incredible! Thank you.
What a delightful recipe! Thanks for sharing.
Looks so appetizing! Thank you for posting.