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
Corn Pesto Muffin
Corn Pesto Muffin

Instructions

  1. 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.
  2. Pour the batter into the recesses of the muffin tray. Bake in the oven for 35 minutes (center).
  3. Cut the tomatoes and mozzarella into slices. Spread over the muffins after 20 minutes. Serve garnished with basil.

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