Make and bake: Cheesy pesto muffins
Having been inspired by my first savoury muffing cooking extravaganza (with thanks to my Hummingbird bakery cookbook) I have been experimenting a bit in the kitchen over the last few weekends. Yesterday’s result was a cheese and pesto muffin. Dense, cheesy, and with a pesto coloured tinge. Great for lunches, breakfasts, an afternoon snack, midnight feast – perhaps rustle some up this evening for a quick Valentine’s day breakfast in bed in the morning?
Cheese and pesto muffins
- 360g white flour
- 60g grated feta
- 60g grated parmesan
- 2tsp baking soda
- 1tsp chilli flakes
- 2 tsp paprika
- 150g green pesto
- 220ml milk
- 1 egg
Pre- heat the oven to 170 degrees.
Put the flour, cheeses, baking soda, chilli flakes, paprika and pesto in a large bowl and combine.
Mix the milk and egg together and slowly add to the flour mixture. Mix until all combined, the cheese well distributed and in a sticky gloop (technical term).
Put 12 muffin cases into a muffin tin and spoon equal amounts of the mixture into the cases.
Cook for 30 minutes or until golden. When cooked the muffins should spring back and when poked with a knife the knife should come out clean.
Leave to cool on a wire rack.
The great thing about savoury muffins is that you can go mad with flavourings – why not try adding ham, bacon, or spinach? I am hoping to make some sun-dried tomato, pine nut and parmesan ones soon.