Ingredients
1-1/2 cups all-purpose flour1/2 cup whole wheat flour1/2 teaspoon baking powder1/2 teaspoon baking soda1/4 teaspoon salt1 egg1 cup buttermilk3/4 cup vegetable broth3 tablespoons canola oil1/2 cup grated Parmesan cheese, divided1/2 cup loosely packed basil leaves, chopped1/4 cup chopped walnuts2 garlic cloves, minced
Preparation
In a large bowl, combine the first five ingredients. In another bowl, whisk the egg, buttermilk, broth and oil. Stir into dry ingredients just until moistened.
Set aside 1 tablespoon cheese. Fold the basil, walnuts, garlic and remaining cheese into batter. Fill paper-lined muffin cups two-thirds full; sprinkle with reserved cheese.
Bake at 400° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
