Spicy Green Chili Pesto Muffins: Savory Whole Wheat Delight
56 minutes
1276 reads
About Spicy Green Chili Pesto Muffins: Savory Whole Wheat Delight
Spice up your breakfast or brunch routine with these irresistible Green Chili Pesto Muffins! A delightful fusion of savory pesto and zesty green chilies baked into fluffy whole wheat muffins. This recipe elevates the classic pesto pasta into a convenient and flavorful handheld treat.Made with a wholesome blend of whole wheat and corn flour, these muffins are lightened with olive oil and leavened perfectly with baking powder and soda. Each bite offers a burst of fresh basil, spicy chili, and nutty walnuts, creating a unique and satisfying culinary experience.These versatile muffins are perfect for a quick breakfast, a satisfying snack, or even a unique addition to your next brunch spread. Get ready to impress your friends and family with this unexpected yet incredibly delicious recipe!
Stop Thinking About What to Cook Every Day
Weight loss, PCOS, and Healthy Eating, all planned out for you. Just follow the plan and cook. From ₹499.
Recipe Time & More
Prep30 minutes
Cook26 minutes
Total56 minutes
Ingredients
Dry Ingredients
- 1 cup Whole Wheat Flour whole
- 2 tbsp Corn Flour
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
Wet Ingredients
- 1/4 cup Olive Oil
- 1 tbsp Caster Sugar
- 1/4 cup Heavy Cream amul fresh cream or similar
- 1/2 cup Milk
- 1/4 tsp Pepper freshly ground, black, optional
- 2 tsp Pepper Flakes red
- 1/4 cup Water
Pesto Ingredients
- 1 tbsp Lemon Juice freshly squeezed
- 1/2 tbsp Lemon Zest
- 1 tbsp Basil chopped, fresh
- 5-6 Serrano Peppers or other green chilies; adjust to your spice preference
- 2 tbsp Olive Oil
- 6 clove Garlic
- 1/4 cup Walnuts chopped
Topping (Optional)
- 1/4 cup Cheese cheddar, parmesan, grated, or your favorite
- 1 tbsp Sesame Seeds
Instructions
Prepare the Pesto
- Combine lemon juice, lemon zest, basil, green chilies, olive oil, garlic, and walnuts in a food processor or blender. Blend until a smooth paste forms.
Combine Dry Ingredients
- Whisk together whole wheat flour, corn flour, baking powder, baking soda, and salt in a large bowl. Set aside.
Combine Wet Ingredients
- In a separate bowl, whisk together heavy cream and sugar until slightly thickened. Add milk and stir to combine.
Combine Wet and Dry
- Pour the wet ingredients into the dry ingredients. Stir in the pesto and remaining olive oil. Gently fold until just combined. Add hot water gradually, mixing until you achieve a smooth batter consistency. Do not overmix.
Bake the Muffins
- Preheat oven to 375°F (190°C). Line a muffin tin with paper liners. Fill each liner about 2/3 full with batter.
Add Topping and Finish Baking
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. During the last minute of baking, sprinkle with grated cheese or sesame seeds (optional).
Cool and Serve
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.
Recipe Notes
Expert Tips for Perfect Green Chili Pesto Muffins
- For a smoother pesto, soak the walnuts in hot water for 10 minutes before blending.
- Adjust the amount of green chilies based on your preferred spice level. Start with fewer and add more if needed.
- Don't overmix the batter; this can lead to tough muffins. Mix until just combined.
- For extra flavor, consider adding a pinch of red pepper flakes to the batter along with the pesto.
Related Posts You May Like
Recipe Nutrition
Calories: 228kcalCarbohydrates: 18gProtein: 4gFat: 16gPolyunsaturated Fat: 4.8gMonounsaturated Fat: 9.6gCholesterol: 1mgSodium: 142mgFiber: 2gSugar: 3g
Rajeswari Annamalai
Articles: 100
5 Comments
Leave a Reply
You must be logged in to post a comment.
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.