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Corn Pesto Muffin

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Ingredients for 12 servings:

  • 100 g dried tomatoes (in oil)
  • 75 g butter
  • 250 g flour
  • 2 tsp baking powder
  • 125 g corn semolina
  • 3 eggs
  • 200 ml milk
  • 2 tbsp pesto
  • 2 m.-large tomato(s)
  • 150g mozzarella
  • 2 sprigs basil
  • 1 tsp salt

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Dice the tomatoes and melt the butter. Preheat oven to 180°C (160°C fan-assisted oven). Grease the baking tray and combine the flour, baking powder, salt, and semolina. Whisk the eggs, milk, and pesto. Mix with the butter, flour mixture, and tomatoes. Pour the batter into the muffin tin. Bake in the center of the oven for 35 minutes. Slice the tomatoes and mozzarella. After 20 minutes, arrange them on the muffins. Serve garnished with basil.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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