Mini pesto muffins with sun-dried tomtoes and pine nuts
Ingredients
- 160 g flour
- 2 tsp baking powder
- 150 ml milk
- 100 ml olive oil
- 3 eggs
- 110 g parmesan
- 120 g pesto
- 110 g sun-dried tomatoes
- 60 g pine nuts
Instructions
- Preheat the oven to 180°
- Pour the flour into a large bowl and mound it like a volcano. Add the baking powder and the eggs and start beating. While beating continuously add the milk and oil, then the rest of the ingredients.
- Pour the dough into the little muffin molds and bake for 12 minutes.Optional: If you choose to use usual muffin molds the baking time takes 15 minutes. When opting for a large loaf, double the time and bake for 30 minutes.
- Enjoy!