I always have certain staples in the pantry. Different types of flour are handy (self-raising flour, plain flour, strong bread flour), as well as other baking bits like bicarb of soda, baking powder and dried yeast.
The beauty of having so much on-hand is that it’s simple to put together some ingredients in a hurry for something delicious using additional fresh ingredients.
Today, I felt like putting together something basic – and there’s nothing more basic than muffins!
Red pesto and cheddar cheese muffins
3 cups of self-raising flour
1/2 teaspoon bicarb of soda
A big pinch of salt
Plenty of cracked black pepper
1/4 cup canola oil
1 1/2 cups of milk
4 tablespoons red (or green) pesto
A handful of chopped herbs (I used fresh chives and fresh flat-leaf parsley)
1 cup grated cheddar cheese
Chilli (I used a little Firkin hot sauce – this is optional)
Grated parmesan to sprinkle on top
Pop the oven on to 180 degrees.
In a big mixing bowl, put the oil, milk, eggs, pesto, chilli and cheese and mix well.
In another bowl, mix the flour, bicarb of soda, salt, pepper and herbs.
Mix the dry ingredients into the wet ingredients, but don’t over-stir.
Pop the mix into a muffin tin, sprinkle the additional Parmesan on top and bake for 20 minutes or until browned.
This recipe for red pesto and cheese muffins is even easier than my spinach, feta and tomato muffins as there’s less ingredients and not as much fiddling about. Give them a go!