Name: Pesto and cheese mini muffins
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Ingredients: 3 cup (450g) self-raising flour; 40 gram butter, chopped coarsely; 1 3/4 cup (430ml) buttermilk; 2 tablespoon basil pesto; 3/4 cup (90g) coarsely grated cheddar cheese; 1/4 teaspoon sweet paprika; 1 tablespoon plain flour

Ingredients

3 cup (450g) self-raising flour

40 gram butter, chopped coarsely

1 3/4 cup (430ml) buttermilk

2 tablespoon basil pesto

3/4 cup (90g) coarsely grated cheddar cheese

1/4 teaspoon sweet paprika

1 tablespoon plain flour

Method

Mini muffin dampers

1.Preheat oven to 200°C/180°C fan-forced. Grease 12-hole ¹/³ cup (80ml) muffin pan.

2.Place self-raising flour in large bowl, rub in butter with fingertips. Using fork, stir in buttermilk to form a soft, sticky dough. Swirl pesto and cheese through, do not overmix.

3.Divide mixture among pan holes and sprinkle with combined paprika and plain flour. Bake 25 minutes.

4.Stand muffins in pan 5 minutes before turning onto a wire rack to cool.

Sun-dried tomato pesto can also be used.
Note

Woman's Weekly Food

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Ingredients

Method

Mini muffin dampers

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