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How to make Sun dried tomato, pesto and salami muffins

Yield = 12
Prep time: 0:20
Cook time: 0:25
Total time: 0:45

Ingredients

  • 2 1/2 cups self-raising flour
  • 1 tablespoon caster sugar
  • 3/4 cup milk
  • 1 egg, lightly beaten
  • 1/2 cup vegetable oil
  • 1/2 cup drained sun-dried tomato strips in oil, chopped
  • 2 tablespoons basil pesto
  • 50g sliced mild salami, chopped
  • 1 tablespoon milk, extra
  • 1 garlic clove, thinly sliced
  • Softened butter, to serve

Method

  • Step 1 Preheat oven to 190°C/170°C fan-forced. Grease a 12 hole, 1/3 cup-capacity muffin pan.
  • Step 2 Combine the flour and sugar in a bowl. Make a well in centre.
  • Step 3 Add milk, egg, oil, tomato, pesto and salami and extra milk. Mix until just combined. Season with salt and pepper. Spoon mixture evenly between holes of prepared pan. Top with slices of garlic.
  • Step 4 Bake for 22 to 25 minutes or until golden and just firm to touch. Stand in pan for 5 minutes. Turn onto a wire rack to cool. Serve warm or cold with butter.