These savoury muffins are ideal for lunch boxes, picnics, parties and snacks. Lovely served warm or cold, they freeze well for up to 1 month.
100g all purpose flour
125g whole wheat or atta flour
3 tsp baking powder
50g grated parmesan cheese
2 tbsp pesto
1 egg
225ml milk
50ml sunflower oil
pinch of salt
50g pine nuts
Makes 24 mini muffins
Preheat the oven to 200c/gas 6.
Mix together the flour, baking powder and grated cheese
Beat the pesto, egg, milk and oil together. Pour into the dry ingredients, season. Mix well, don’t worry if there are any lumps in the mixture as they will even out during cooking.
Split the mixture evenly between 24 mini muffin cases or a greased 24 hole mini muffin tin. Scatter with the pine nuts and bake for 10-15 minutes until golden and firm to the touch.
To test for doneness, insert a metal skewer into the centre of a muffin, if the skewer comes out clean the muffins are cooked.
Store in an airtight container for up to 3 days or freeze immediately and use within 1 month.
Extracted from my latest book, 200 Healthy Kids Recipes published by Sellers