pesto muffins
Soft, savoury wholegrain muffins with Parmesan, pesto and baby spinach baked right in. Eggs and Greek yogurt bring protein, wholegrain spelt adds complex carbs, and olive oil and pesto bring healthy fats. They freeze brilliantly and pack well cold, making them an easy one to batch ahead for busy lunchbox mornings.
Makes 12 muffins.
- 2 eggs
- ¾ cup full-fat Greek yogurt or quark
- ¼ cup olive oil
- ¼ cup milk
- 2 tbsp pesto
- ½ cup finely grated Parmesan
- ½ cup finely chopped baby spinach
- 1¾ cups wholegrain spelt flour
- 2 tsp baking powder
- ½ tsp bicarbonate of soda
- ½ tsp salt
Preheat the oven to 180°C / 350°F and line or grease a 12-hole muffin tin.
Whisk the eggs, Greek yogurt or quark, olive oil, milk and pesto together in a large bowl.
Add the wholegrain spelt flour, baking powder, bicarbonate of soda and salt. Stir until just combined.
Fold through the Parmesan and baby spinach.
Divide the batter evenly between the 12 muffin holes.
Bake for 18–24 minutes, until risen and cooked through.
Cool completely before packing or freezing.
- Easy to batch prep and freeze
- Packs well cold
- Wholegrain spelt gives the muffins a more substantial base
- Spinach adds Colour without dominating the flavour
- A handy savoury alternative to sandwiches
Cool completely, then store in an airtight container in the fridge.
Cool completely, then freeze in a freezer bag or airtight container.
Pack completely cooled. Use an insulated lunchbox with an ice pack — a frozen muffin can go straight in and thaw gradually by lunchtime.
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