Friday, 29 April 2016

Jarlsberg Corn Muffins w/ Nut Pesto

carbs and i get along well, maybe too well?
you could say that we just get each other.
  
you know what other food i get along great with?
delicious, savoury, cheese & cornbread muffins.  
i'm a sucker for cornbread, i have a weakness for cheese, which means i've got myself into a pickle with these aforementioned cornbread and cheese muffins.


obviously my affection for cheese doesn't go un-noticed {i like to think it's my constant/excessive talking about it} because my friends at Jarlsberg were kind enough to supply me with some delicious products to keep me going strong and to make and remake their delicious muffin recipe.
thanks team.  cheese party at my house?
#fridaynightsaremeantforcheeseandwine




Jarlsberg Corn Muffins w/ nut pesto

ingredients:
1/2 cup Jarlsberg cheese
2 eggs
1 cup milk
1 cup all-purpose flour
1 tablespoon sugar
1 1/3 cups cornmeal
3 teaspoons baking powder
dash of salt
4 tablespoons butter, softened


nut pesto
1/4 cup chopped fresh flat-leaf parsley
5 tablespoons olive oil
1 clove garlic
1/2 cup chopped walnuts
1/2 cup chopped cashew nuts



method:
preheat oven to 425F.  
whisk together eggs and milk.  in a separate bowl, mix flour, cornmeal, butter, baking powder, sugar and salt.  combine all ingredients ad stir well.  spoon into paper muffin cups.  cut the jarlsberg cheese and press down into the centre of the mixture in each muffin cup. 
bake for 15 minutes. 
meanwhile, to make the pesto, combine all ingredients in a blender and pulse until coarsely chopped. serve with baked muffins and enjoy.


disclaimer:  jarlsberg provided me with the product, but all opinions are my own.

recipe courtesy: jarlsberg

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