These are quick and easy to make. While they were intended as a healthy lunchbox food, I was a bit naughty and ate a few heated up with a little bit of butter spread on them for afternoon tea when I got home for work. We didn’t have enough pesto in the fridge so I topped it up with some of that pesto dip you can buy with the nuts in it. The little bits of cashews were quite tasty in the muffins so if you like the nuts you could go ahead and make the entire quantity of pesto the dip variety.
½ cup pesto
¾ cup water
1 egg
2 cups flour
½ teaspoon salt
1 tablespoon baking powder
100g feta, crumbled or cubed
1 cup grated cheddar
Preheat the oven to 200°C. Grease or line 10 – 12 muffin tin holes.
Stir the pesto into the water then mix with the remaining ingredients until just combined.
Spoon into the muffin bans and bake for 12 – 15 minutes.
Want another recipe to use up any left over feta? This week for lunchbox bakes we were joined by:
- Kara of Kara’s Cakes who made Caramelised Onion and Feta Tarts.
Remember you can also take part in Lunchbox Bakes. Check out the Lunchbox Bakes page for more information.
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