Sun Dried Tomato, Pesto and Salami Muffins

Sun Dried Tomato, Pesto and Salami Muffins
Sun Dried Tomato, Pesto and Salami Muffins

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2 1/2

    cups self-rising flour

  • 1

    Tbsp caster sugar

  • 3/4

    cup milk

  • 1

    egg, lightly beaten

  • 1/2

    cup vegetable oil

  • 1/2

    cup drained sun-dried tomato strips in oil, chopped

  • 2

    Tbsp basil pesto

  • 50

    g sliced mild salami, chopped

  • 1

    Tbsp milk, extra

  • 1

    garlic clove, thinly sliced

  • softened butter to serve

Directions

1. Preheat oven to 375 degrees. Grease a 12 cup muffin tin. 2. Combine the flour and sugar in a bowl. Make a well in the center 3. Add milk, egg, oil, tomato, pesto and salami and extra milk. Mix until just combined. Season with salt and pepper. Spoon mixture evenly between holes of prepared pan. Top with slices of garlic. 4. Bake for 22-25 minutes or until golden and just firm to touch. Stand in pan for 5 minutes. Turn onto a wire rack to cool.

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