Combine flour, sugar, baking powder, baking soda, salt, and Italian seasoning in a large bowl.
Stir in cheeses and sundried tomatoes.
Beat egg whites, buttermilk, and oil together. Add to dry ingredients, stirring just until blended.
Fill 8 greased muffin cups almost halfway.
Add ½ tsp pesto to each. Sprinkle ½ tsp of each cheese on top. Cover with remaining batter. Top each muffin with remaining pesto, spreading it out a little. Sprinkle remaining cheeses over pesto.
Bake in preheated 375°F oven 18-23 minutes or until muffin top springs back when lightly touched.
15 ways to soup up your soupMakes 8 large muffins.TipsGrease around the edges of the muffin cups to keep the tops from sticking.If you don’t have pre-packaged pizza-blend cheese, combine grated Cheddar and mozzarella cheeses.Muffins freeze well. Check out these tips for freezing leftovers.This recipe was originally published in the April/May 2001 issue of Cottage Life.