Pesto Parmesan Muffins - cooking recipe

Ingredients

300 g flour
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon fresh ground pepper
185 g freshly grated parmesan cheese
2 tablespoons torn basil leaves
1 egg
5 tablespoons olive oil
250 ml milk
4 tablespoons pesto sauce

Preparation

Warm oven to 180\u00b0C Oil the muffin tin or use paper cups. Shift flour, salt, pepper and baking powder in a big bowl. Fold in the parmesan cheese and basil. In another bowl mix the egg, olive oil and milk together. Add this to the dry ingredients and stir. The mix should be a little chunky. Fill the muffin cups 2/3, stir in the mix a teaspoon each muffin.
Bake 20-25 minutes, or until the muffins are golden and a skewer comes out clean when inserted. Cool for a few minutes then transfer to wire rack. Serve warm or room temperature.