PESTO-BACON MUFFINS

• 355g all-purpose flour
• 120g whole wheat flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 egg
• 2,5 dl buttermilk
• 4 big tbsp of pesto 
• 100 g of crispy bacon
• 1,7 dl vegetable broth
• 3 tablespoons canola oil
• 1,5 g grated Parmesan cheese, divided

Chop the bacon into small bites and fry on a pan until crispy. Set aside to cool.

In a large bowl, combine the first five ingredients. In another bowl, whisk the egg, buttermilk, pesto, bacon, broth and oil. Stir into dry ingredients just until moistened.

Set aside 1 tablespoon Parmesan cheese. Mix remaining Parmesan cheese into batter. Fill paper-lined muffin cups two-thirds full; sprinkle with reserved Parmesan cheese.

Bake at 200° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Makes about 12 muffins