Pesto Tomato and Cheese Muffins

Pesto Tomato and Cheese Muffins

Not many muffins still taste fresh, or even good, the following day. Most muffin recipes even state that it is best eaten on the same day. Not so with these delicious, Pesto Tomato and Cheese Muffins.

The muffins are so soft and flavorful and I can not think of a better combination than Pesto and Tomatoes.

Pair that up with Cheese and you have a winner, whether for breakfast, lunch {great lunch box idea!} or simply a little something during the day to take you through to dinner time.

Pesto Tomato and Cheese Muffins

These muffins would also be great as a savory treat when you have your friends over for tea time and I am sure they will love it too.

The recipe is enough for 6 large {huge!} muffins or 12 normal size muffins, which actually also turn out a little bigger than usual.

Depending on how much you like Basil Pesto, you can add more or less if one teaspoonful sounds like too little or too much to you. I have found that one teaspoonful to a normal size muffin is just right. Too much and I know my kids would not have liked them – and I especially baked this batch for them to take to work for lunch.

Well, not all of them, we had some the night before when the muffins had just come out of the oven, which is when any bread, scone or muffin is best anyhow !

As I have mentioned before, we are huge cheese lovers, and enjoyed these muffins with a nice spread of butter and a bit of extra cheese. What an absolute delight ..

Pesto Tomato and Cheese Muffins

12 Servings

INGREDIENTS:

4 cups Flour
2 TB Baking Powder
1 t Mustard Powder
Salt and Pepper, to taste
1/2 cup Unsalted Butter, cubed
1 1/2 cups Cheddar Cheese, grated
1/2 cup Fresh Basil Leaves, chopped
2 Eggs
2 1/2 cups Milk
12 t Basil Pesto
12 Cherry Tomatoes, halved

DIRECTIONS:

1.) Pre-heat the oven to 200 deg C (400 deg F) – spray a standard size, 12 hole, muffin pan well with cooking oil.
2.) Sift together the Flour, Baking Powder, Mustard and season to taste with Salt and Pepper.
3.) Add the cubed Butter to the dry ingredients and rub with your fingers until the mixture turns crumbly.
4.) Stir in the Cheese and Fresh Basil.
5.) In a separate bowl lightly beat together the Eggs and Milk – add slowly to the dry ingredients, whilst stirring continuously {not beating – only stir} – keep stirring until the mixture is just combined.
6.) Scoop into the prepared muffin pan – use a teaspoon to make a small indentation in the center of the batter – add a teaspoonful of Basil Pesto into each indentation – top with 2 Cherry Tomato halves.
7.) If you wish, sprinkle a little Black Pepper on the Tomatoes – bake the muffins for 20 – 25 minutes or until a tester {test on the sides, the center will be filled with Pesto} comes out clean.

Serve warm or cold with butter and cheese if you prefer. Leftovers keep well in a sealed container in a cool area {not chilled}

Pesto Tomato and Cheese Muffins

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