These are a scrummy quick and easy muffin to whip up for a weekend brunch/lunch (would be very easy to freeze and pop into lunch boxes during the week) or if you find out you will be receiving visitors on short notice. I had some pesto in the fridge that I had picked up after reading about the Italian cooking demonstration Melissa went to on Friday night and thought I should put it to use and make something for two of my sisters who were coming to visit for lunch (along with some Black Forest Brownie)
50g butter, melted
¾ cup milk
2 cups self-raising flour
3 tablespoons chunky pesto with cashews
¼ cup parmesan cheese, grated
¼ teaspoon salt and pepper to taste
Preheat oven to 180°C. Grease a muffin tray
Melt butter and mix with the milk.
Place flour, parmesan, salt and pepper into a medium bowl. Dot the pesto evenly throughout the flour mix to ensure even distribution before making a slight well in the centre and add the eggs and pour in the milk and butter mixture.
Fold the ingredients together, cutting the mixture rather than stirring it.
Once well combined, portion the mixture into greased muffin tray and place in the oven for 15-20 minutes (makes 12 standard muffins).
Remove and cool on baking rack.
*** If you can’t get your hands on cashew pesto you could use 2 tablespoons of pesto and 1-2 tablespoons on diced up cashews.