Salami pesto muffins
Muffins taste just as good savoury as they do when they're sweet. You won't be able to keep from popping these delicious salami, cheese and pesto creations into your mouth.
Ingredients
Salami pesto muffins
- 2 cups self-raising flour
- 100 g salami, finely diced
- 1/2 cup grated parmesan cheese
- 1/2-1 teaspoon chilli flakes
- 125 g milk
- 125 g butter, melted
- 1 egg, lightly beaten
- 1/4 cup prepared pesto
- 1/4 cup mozzarella, grated
Steps
Salami pesto muffins
- Preheat oven to moderate, 180°C. Lightly grease a 12-hole muffin pan.
- Sift flour into a large bowl. Stir in salami, parmesan and chilli flakes.
- In a jug, whisk together milk, butter and egg. Season to taste.
- Make a well in the centre of dry ingredients. Add milk mixture all at once. Mix lightly until just combined - do not over-mix.
- Spoon enough mixture into each recess of prepared pan to half fill. Top each with 1 teaspoon of pesto and mozzarella. Cover evenly with remaining muffin mixture.
- Bake for 20-25 minutes, until cooked when tested with a skewer. Transfer to a wire rack to cool.