There is nothing quite as good for morning tea on a cold day as a cosy warm savoury muffin...and it is that time of the year when carb loading is a thing! Haha. I think you all need to get on board with this delicious thing. (And did you notice we are talking about Pesto as an ingredient here?? OH YES...)
Savoury, delicious, easy, morning tea is organised people. Take a number.
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The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
- 250 Grams mozzarella, cubed
- 50 Grams parmesan
- 2 cloves garlic
- 1 brown onion
- Handfuls fresh herbs of choice
- 2 small or 1 large egg
- 100 Grams milk
- 20 Grams Extra Virgin Olive Oil (EVOO) BUY
- 2 Teaspoons pink salt flakes BUY
- 300 Grams bakers or tip 00 flour
- 2 Teaspoons baking powder
- 250 Grams ham, cut into 1cm cubes
- 1/2 Batch Hey Pesto Recipe
Do
- 1
Preheat oven to 180°C and line a muffin tray with papers or oil muffin holes well.
- 2
Place cheeses, garlic and onion into Thermomix bowl and mill 10 sec/speed 8.
- 3
Add eggs, milk, and salt and blend 6 sec/speed 6.
- 4
Add flour and baking powder and combine 12 sec/ Interval.
- 5
Scrape any residual flour from sides of bowl and combine using a spatula.
- 6
Add ham and combine 12 sec/interval.
- 7
Divide mixture between prepared muffin tins and dollop each with a tablespoon of pesto.
- 8
Bake 30 minutes or until golden on top and springing back when pressed with your finger.
- 9
Serve hot or cold, with or without butter.
