Savoury muffins are an awesome thing. Especially heated up a little, when the cheese melts and all the herbs get aromatic. Mmmm.
I didn’t make these muffins. I made apple and white chocolate chip cookies. And I am so mad, they’re not a cookie, they’re like a mini-cake thing. They’re all soft and squishy.
I actually yelled at my cookbook. It was new, and the first thing I’d tried, and now we’re not talking.
As a lovely coincidence Megan the Vegeterian, who you may remember from such posts as Moroccan lentil soup, emailed me this recipe and some pics. Which means I can let go of the bad cookie incident and instead drink wine and eat potato chips while writing up this blog. Neat, huh?
Take it away Megan!…
This muffin recipe comes via The Weekly Times from Joanne Heard in Cobrico. Yes, I am that person, who cuts out the recipes from the newspaper and cooks them,
Cobrico is a small town in Western Victoria. There are plenty of cows and dairies in the region, which may account for the reasonably large amount of cheese in this recipe.
Preheat the oven to 190°C. Place flour and baking powder into a bowl. Add cheese and rosemary and then mix.
In a second bowl, mix milk, egg, butter, tomatoes and pesto.
Make a well in the dry ingredients and add the milk mix until just combined.
Fill greased muffin pans to three-quarters. Bake for 20-25 minutes or until muffins spring back when lightly touched.
Healthy? Somewhere between Homer Simpson and ‘are you kidding me?’
Gluten free? Muffins with cheese usually translate to GF well if you swap out the plan flour for a GF substitute, as the cheese is an excellent binding agent. But check your pesto, baking powder and any other additives to packaged goods as you usually would.
Storage: In an airtight container. Or in your stomach. They also freeze really well. I find freezing them means I don’t eat 12 muffins in two days.