Mozzarella and Pesto Mini Melt Muffins

cook 20 mins
  • 150 g (5 oz) plain flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 spring onion, finely sliced
  • 1/4 teaspoon freshly ground black pepper
  • 1 large egg, lightly beaten
  • 75 ml (3 fl oz) milk
  • 50 ml (2 fl oz) vegetable oil
  • 2 tablespoons good-quality ready-made pesto
  • 50 g (2 oz) mozzarella cheese, cut into cubes
  • 1 tablespoon pine nuts
  • Line 18 holes of 2 x 12-hole nonstick mini muffin tins with paper mini muffin cases or lightly grease. Sift the flour, baking powder and salt into a large bowl, then stir in the spring onion and pepper.
  • Whisk together the egg, milk, oil and pesto in a jug. Pour into the dry ingredients and stir until just combined.
  • Spoon the mixture into the prepared mini muffin tins, then push a piece of cheese into the centre of each one and scatter over the pine nuts.
  • Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 12–15 minutes until risen and golden. Serve warm.
Like This? Try These
More on Food