Cheese & Pesto Muffins as featured in SA Garden & Home

crisp, herby and really cheesy.  yum!

crisp, herby and really cheesy. yum!

This mix will make 12 muffins, or six bounteous buxom beauties like these.

Butter and flour your muffin tins.

Sieve:

4 cups flour

8 Tbspns flat baking powder

1 teaspoon mustard powder

A good pinch of flavoured or Maldon sea salt and some fresh black pepper.

Add 100g butter and blend with your fingertips until crumbly.

Mix 1 ½ cups of grated cheddar and a small handful of chopped fresh herbs such as chives, basil or lemon thyme) into 2 ½ cups of milk, and add this to the dry ingredients.

You should have a fairly stiff mix, but make sure there are no dry pockets.

Mound into your prepared tins and then using a spoon or your finger, make a hollow deep into the centre of the muffin.

Spoon in a dollop of basil pesto and top with a halved cherry or mini plum tomato.

Sprinkle with salt and pepper and bake at 200*C for 20-25 minutes.

The muffins should be beautifully browned and a skewer should come out clean.

Serve warm or cold with ripe brie, and prosciutto, drizzled with balsamic dressing, or eat with brie and avo , and have the prosciutto with fresh ripe figs.

One Response to “Cheese & Pesto Muffins as featured in SA Garden & Home”

  1. on 01 Dec 2010 at 9:35 am Chucky

    Thanks for sharing. These muffins sound absolutely delicious and I cannot wait to prepare a batch.

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