Wednesday, 16 May 2012

Pesto & Sun-Dried Tomato Muffins

I often pop these into the kid's lunchboxes for morning tea. They are also great served alongside a bowl of soup for a nice, simple meal.

20g unsalted butter, melted
400g self-raising flour
4 tablespoons sun-dried tomatoes, finely chopped
2 free range eggs
300g buttermilk
2 tablespoons pesto
200g vegetable oil

  1. Preheat oven to 180 degrees. Grease a 12-hole muffin tin with the melted butter.
  2. Place the eggs, buttermilk, pesto and oil to into the TM bowl and mix for 10 seconds/speed 4.
  3. Add the flour and sundried tomato and mix for 10 seconds/speed 2. Use spatula to incorporate if required.
  4. Spoon batter into muffin holes. Place into oven and bake for 30-35 minutes or until browned on top.
  5. Leave for a minute in the tin, then turn out onto a rack to cool.

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