Ingredients:
2 cups all-purpose flour 1 tablespoon baking powder 1/2 teaspoon salt 1/4 teaspoon freshly ground pepper 1/2 cup Filippo Berio Sun Dried Tomato Pesto, divided 1/3 cup Filippo Berio Extra Virgin Olive Oil 3/4 cup milk 1/4 cup granulated sugar 1 egg 1 cup shredded zucchini 2 green onions, finely chopped 12 cubes (1/2-inch each) Fontina cheese

Instructions:
Heat oven to 400 degrees. Line 12-cup muffin pan with large paper liners. In large bowl, whisk flour, baking powder, salt and pepper. In separate bowl, whisk 1/4 cup pesto, olive oil, milk, sugar and egg; stir into flour mixture until moistened. Fold in zucchini and green onions. Divide half the batter evenly among muffin cups; place cube of Fontina on top of batter. Top each with 1 teaspoon remaining pesto; top with remaining batter. Bake 15-20 minutes, or until golden brown and top of muffin springs back when pressed lightly. Let cool slightly; serve warm. Tip: To make extra-savory, add 1/2 cup cooked and crumbled bacon.