Pesto, Tomato and Cheese Muffins are soft, bursting with flavor and perfect for breakfast, lunch {lunch box idea!} picnic, or as a savory teatime treat
Pre-heat the oven to 200 deg C (400 deg F) – spray a standard size, 12 hole, muffin pan well with cooking oil
Sift together the Flour, Baking Powder, Mustard and season to taste with Salt and Pepper
Add the cubed Butter to the dry ingredients and rub with your fingers until the mixture turns crumbly
Stir in the Cheese and Fresh Basil
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
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
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
Nutrition value, where given, is not always accurate. Please also check your ingredient labels.