Pesto Muffins

pesto muffinsThese are American style muffins, easy and quick to make. They are a wonderful alternative to bread or scones with soup or a nibble with some good English farmhouse cheese. They freeze well and are delicious warm or cold.

ingredients

  • 150g plain flour
  • 1tsp baking powder
  • ¼ tsp salt
  • ¼ tsp freshly ground black pepper
  • 1 spring onion or small shallot finely chopped
  • large egg, lightly beaten
  • 75ml milk
  • 50ml vegetable oil
  • 2 tbsp pesto
  1. Line a muffin tin with grease-proof paper, paper cases or lightly grease.
  2. Pre-heat the oven to 200°C (Gas Mark 6).
  3. Sift the flour, salt and baking powder into a mixing bowl, add the pepper and onion and stir well.
  4. Whisk the milk, oil, beaten egg and pesto together in a jug and pour into the dry ingredients. Stir well to combine.
  5. Spoon into the muffin tins and bake for 12-15 minutes until well risen and golden brown.

Notes:

  1. Makes 5 very large muffins or 12 smaller versions, adjust the cooking time according to size.
  2. If the mixture is too stiff add a splash more milk, it should dollop off the spoon into the tins easily.
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3 thoughts on “Pesto Muffins

  1. Pingback: A stormy afternoon with chutney, muffins and Dave | Croft Garden

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