So I can't say how these tasted but all of the muffins on the plates were gone before anyone even touched the yummy braised pork with apples.
Bacon Basil Pesto Muffins. They're NOT low fat but they're made with healthy extra virgin olive oil and have NO sugar. They're savory instead of sweet, Mom says, and pair well with meats or Italian dishes. Mom has also made these with King Arthur Gluten Free flour plus 1/2 teaspoon plus a pinch of Xanthan Gum for her friend with Celiac and they were a hit.
Preheat Oven to 350 F.
Cook 6 large strips of bacon , chop and set aside (or use "veggie" bacon, thawed and chopped for our friends who are vegetarian).
Spray a 12 muffin pan with non-stick spray
In one large bowl mix:
2 and 1/2 cups flour
2 tsp baking powder
3/4 tsp. salt
click to enlarge picture - I double-dog dare ya
In small bowl whisk:
2 large eggs,
3/4 cup milk (not skim)
1/2 cup plus 2 Tablespoons extra virgin olive oil
In a third, medium sized bowl, combine:
1/2 cup MINUS 1 teaspoon jarred Basil Pesto with garlic
1/3 cup sun dried tomatoes packed in oil, drained and chopped
1 cup freshly grated Parmesan (not the green can kind, grate it fresh from a block - it's SOOO much better)
2 generous teaspoons minced garlic
tiny pinch of red pepper
Make a "well" in the middle of the dry ingredients and add the wet ingredients. Stir until moistened but not so much that it gets smooth (that makes a tough muffin).
Fold in contents of the pesto bowl ingredients
Scoop into muffin tins with an ice cream scoop or a 1/3 cup measure. Can be drizzled with a couple of teaspoons of EVOO and topped with pine nuts and course sea salt (optional) if you want to go all fancy for company. If so, make sure you hold your pinky just so when drinking your tea as you mutter. "So Jeeves, bring the car around, we need to take Madam Abby for a Ride".