Parmesan Pesto Muffins

Preheat oven to 350ºF and line a 12-well muffin tin with paper liners. Combine flour, corn meal, baking powder and salt in a large mixing bowl and whisk them together to aerate them. Combine milk, olive oil, Parmesan cheese, pesto sauce and eggs in another bowl and whisk those wet ingredients together until smooth. Pour wet ingredients into the bowl of dry ingredients and whisk together until you have a thick batter.

Scoop a heaping 1/4 cup of batter into each lined muffin well. Bake muffins for about 15 minutes, until puffy and baked through. Insert a toothpick in the center of a few to make sure they are done. It should come out cleanly. Sprinkle additional grated Parmesan on the muffins while they are still warm. Let them cool, then serve immediately!