While I was at the market last week I picked up a bag of basil, which was on sale. I thought it would be perfect to make my first batch of homemade pesto with. But now I have a whole jar of pesto and although pasta and pesto is yummy I soon realised needed to get a bit more creative. Enter Tomato and Basil and Pesto Muffins.
These were inspired by Spinach Muffins from Green Kitchen Stories. I love this blog. So, pop over and check out the other beautiful recipes David and Luise have over there.
Tomato and Basil Pesto Muffins
Makes 12 yummy treats!
What you need…
1 onion
2 tomatoes
1 grated zucchini
1 cup buckwheat flour
1/3 cup tapioca
2 tsps baking powder
1/2 tsp pepper
3 eggs
1 cup bio-dynamic yoghurt
2 tbs basil pesto
What to do…
Preheat over to 180 degrees celcius.
Chop onion and add to a fry pan with a small amount of coconut oil. Chop and deseed the tomatoes and add to pan. When both onion and tomatoes are soft bring the pan off the heat and stir in the zucchini. Let this mixture cool while you prepare the other ingredients.
Combine all dry ingredients (flours, baking powder, pepper) in a large bowl and make sure they are mixed well. Whisk wet ingredients (eggs, yoghurt, pesto) together in a large jug.
Add the cooled vegetables to the jug of wet ingredients. Then pour the wet mixture into the dry mixture. Do NOT over mix them (yes, the caps really are necessary, this is important!) Spoon into muffin cases and bake in oven for approximately 25 minutes.
That sounds like a really interesting muffin recipe. I just love savory muffins and I think I'll have to save this so that I can give it a shot sometime.
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