Pesto Tomato and Cheese Muffins
Pesto, Tomato and Cheese Muffins
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
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
Course: Lunch, Snack
Servings: 12 Muffins
Author: Linda Nortje
  • 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 finely chopped
  • 2 Eggs
  • 2 1/2 cups Milk
  • 12 t Basil Pesto
  • 12 Cherry Tomatoes halved
  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

  8. Serve warm or cold