There's such a profusion of basil growing in the garden at present that I was persuaded to make some pesto and used some of it to make these very tasty savoury cheese muffins with a Mediterranean flavour. So good to come home to after a walk with Abby the mischievous Lab along the beach.
2 c of self raising flour
1 c of grated tasty cheddar cheese
1/2 c of olive oil
1 c of milk
2 heaped tbsp of pesto
1/2 c of chopped herbs: a mixture of parsley, basil and coriander
6 sun dried tomatoes (diced)
Sift the flour into a bowl. Add the cheese.
Whisk the oil , egg, milk and pesto together
Stir in the chopped herbs and sundried tomatoes
Mix the dry and wet ingredients , Don't overmix
Spoon mixture into 12 medium sized greased muffin pans
Bake at 200C for 12 minutes.
Leave to stand until until they have cooled to lukewarm before turning out.
No need to butter but do if you must.