Name: Sun-dried tomato, pesto and salami muffins
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 1
Ingredients: 375.00 gm self-raising flour; 20.00 gm caster sugar; 193.13 gm milk; 1 egg, lightly beaten; 115.00 gm vegetable oil; 125.00 ml drained sun-dried tomato strips in oil, chopped; 40.00 gm basil pesto; 50g sliced mild salami, chopped; 20.60 gm milk, extra; 1 garlic clove, thinly sliced; Softened butter, to serve

Sun-dried tomato, pesto and salami muffins

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Prep Time:
20 minutes

Cook Time:
25 minutes

Total Time:
45 minutes

Flavorful Italian muffin with a punchy flavor profile. Presto!

Ingredients:

375.00 gm self-raising flour
20.00 gm caster sugar
193.13 gm milk
1 egg, lightly beaten
115.00 gm vegetable oil
125.00 ml drained sun-dried tomato strips in oil, chopped
40.00 gm basil pesto
50g sliced mild salami, chopped
20.60 gm milk, extra
1 garlic clove, thinly sliced
Softened butter, to serve

Instructions:

Preheat your oven to 190°C/170°C fan-forced while greasing a 12-hole muffin pan with 1/3 cup capacity.
In a bowl, mix together the flour and sugar, then create a well in the center.
Combine milk, egg, oil, tomato, pesto, salami, and a little extra milk until just mixed. Season with salt and pepper. Distribute mixture evenly in pan. Garnish with garlic slices.
Bake until golden and firm to touch, about 22 to 25 minutes. Let it rest in the pan for 5 minutes, then transfer to a wire rack to cool. Enjoy warm or cold with butter.

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