Corn Pesto Muffin
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
- 100 g tomato (s), dried (in oil)
- 75 g butter
- 250 g flour
- 2 teaspoons baking soda
- 125 g corn rits
- 3 egg (s)
- 200 ml milk
- 2 tablespoon pesto
- 2 medium tomato (s)
- 150 g mozzarella
- 2 stalk / s basil
- 1 teaspoon salt
Print Recipe
Pin Recipe Instructions
- Dice tomatoes, melt butter. Preheat the oven to 180 ° C (convection 160 ° C). Grease the tray, mix the flour, baking powder, salt and semolina. Whisk eggs, milk and pesto together. With butter; Mix the flour mixture and tomatoes.
- Pour the batter into the recesses of the muffin tray. Bake in the oven for 35 minutes (center).
- Cut the tomatoes and mozzarella into slices. Spread over the muffins after 20 minutes. Serve garnished with basil.
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