Name: Pesto and cheese mini muffins
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Ingredients: 3 cup (450g) self-raising flour; 40 gram butter, chopped coarsely; 1 3/4 cup (430ml) buttermilk; 2 tablespoon basil pesto; 3/4 cup (90g) coarsely grated cheddar cheese; 1/4 teaspoon sweet paprika; 1 tablespoon plain flour

Ingredients

3 cup (450g) self-raising flour

40 gram butter, chopped coarsely

1 3/4 cup (430ml) buttermilk

2 tablespoon basil pesto

3/4 cup (90g) coarsely grated cheddar cheese

1/4 teaspoon sweet paprika

1 tablespoon plain flour

Method

Mini muffin dampers

1.Preheat oven to 200°C/180°C fan-forced. Grease 12-hole ¹/³ cup (80ml) muffin pan.

2.Place self-raising flour in large bowl, rub in butter with fingertips. Using fork, stir in buttermilk to form a soft, sticky dough. Swirl pesto and cheese through, do not overmix.

3.Divide mixture among pan holes and sprinkle with combined paprika and plain flour. Bake 25 minutes.

4.Stand muffins in pan 5 minutes before turning onto a wire rack to cool.

Sun-dried tomato pesto can also be used.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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