Basil Pesto Swirl Roasted Pepper Ricotta Muffins

Steps

1. Preheat the oven to 450°F (230°C) and line a sheet pan with parchment.
2. Toss the red bell pepper with 10 g of the olive oil (about 2 teaspoons) and roast for 20 to 25 minutes until soft and charred at the edges. Let cool, then chop into small pieces and pat dry.
3. While the pepper roasts, make the pesto: pulse the basil, walnuts, garlic and 30 g of the Parmesan in a small food processor, then blend in 30 g of the olive oil until a loose paste forms. Set aside.
4. Lower the oven to 375°F (190°C). Grease or line a 12-cup muffin pan.
5. In a large bowl, whisk the flour, baking powder, baking soda, salt, black pepper, oregano and sugar.
6. In another bowl, whisk the egg, ricotta, milk and the remaining 45 g of olive oil until smooth.
7. Pour the wet mixture into the dry mixture and fold just until no dry flour remains, then fold in the chopped roasted pepper.
8. Fill each muffin cup halfway with batter, add a small spoonful of pesto, then top with the remaining batter. Dot the remaining pesto on top and swirl it in with a skewer.
9. Sprinkle the remaining 20 g of Parmesan over the muffins.
10. Bake for 20 to 24 minutes, until golden and a toothpick inserted in the center comes out clean.
11. Cool in the pan for 5 minutes, then move to a rack and cool at least 10 minutes more before serving.