2 c. white whole wheat flour

2 t. baking powder

1/2 t. salt

2/3 c. rice milk

1/2 c. canola oil

1/2 c. smoky almond pesto

2 eggs

3 oz grated parmesan cheese (approx.)

Preheat oven to 350º F

Mix together the dry ingredients (white whole wheat flour, baking powder, alt) in a large bowl.

Mix together the wet ingredients (pesto, canola oil, rice milk, and eggs) in a large measuring cup. Add this mixture to the dry ingredients, stirring just until blended.

Pour mixture into muffin tins lined with muffin papers. Sprinkle parmesan cheese on top and bake for 20-25 min.

Food Lust People Love: Pesto Pine Nut Permesan Muffins

Yield:

Last updated: 4/12/26