Basil pesto, cheese and tomato muffins

May 13, 2013 (Last Updated: January 11, 2019)
Basil pesto, cheese and tomato muffins

This recipe is perfect for a scrumptious brunch. It is quick to prepare, easy to make and simply delicious. Try these basil pesto, cheese and tomato muffins. 

Basil pesto, cheese and tomato muffins

Serves: 12 regular or 6 large muffins

Ingredients

  • 4 cups flour
  • 8T baking powder (level)
  • 1t mustard powder
  • Maldon sea salt
  • fresh black pepper
  • 100g butter
  • 1½ cups of grated cheddar
  • a small handful of chopped fresh herbs such as chives, basil or lemon thyme
  • 2½ cups of milk
  • 1 small tub basil pesto
  • 6 – 12 cherry or mini plum tomatoes, halved
  • ripe brie, prosciutto and balsamic dressing, to serve

Instructions

1

Sieve the flour and add the baking powder, mustard powder, a pinch of salt and some black pepper. Add the butter and blend with your fingertips until crumbly.

2

Mix the grated cheddar and the chopped fresh herbs into the milk, and add this to the dry ingredients. You should have a fairly stiff mix, but make sure there are no dry pockets.

3

Butter and flour your muffin tins. Mound the mixture into the tins, then using a spoon or your finger, make a hollow deep into the centre of each muffin. Spoon a dollop of basil pesto into each and top with a halved tomato.

4

Sprinkle with salt and pepper and bake in your pizza oven, using only embers, for 20–30 minutes till the muffins are beautifully browned and when poked with a skewer, the skewer comes out clean.

5

Serve warm or cold with ripe brie and prosciutto and drizzled with a little balsamic dressing.

 

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