Recipe

Pesto and cheese mini muffins

  • 5 mins preparation
  • 35 mins cooking
  • Makes 12 Item
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Ingredients

Pesto and cheese mini muffins
  • 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.

Notes

Sun-dried tomato pesto can also be used.