I made up a big batch of pesto the other day with a big bunch of basil that I harvested from my in-law’s garden. After a few pesto pasta meals I was looking for another way to use it up, and found the perfect recipe in Stephanie Alexander’s Kitchen Garden Companion. The muffins came out lovely and light and more-ish. The secret ingredient was the buttermilk (also a leftover). I also added some English spinach and grated cheddar to the dry ingredients for a bigger flavour hit. Yum!