Sweetcorn Chilli and Basil Pesto and Egg Muffins
Prep: 25 minutes
Cook: 20 minutes
Cook: 20 minutes
Medium
Serves 8 people
A lovely light lunch, snack or weekend brunch treat.
Ingredients
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For the boiled eggs;
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8 small/medium eggs
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2tbsp flour to roll the eggs in
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For the muffin mix[;
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150g of plain flour
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25g of semolina
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1.5 tsp baking powder
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1/2 tsp salt
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50g of cheddar, grated
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1/2 tsp black pepper
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¼ tsp Spanish paprika
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2 eggs
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1/2 jar Chilli and Basil Pesto
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175g of tinned sweetcorn, drained
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50ml of extra virgin olive oil
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100ml of milk
Method
- Step 0: Place a large pan of water and bring to a boil. Make a small hole with the tip of a sharp knife in the base of each egg, then lower into the water and boil for 4 minutes. Drain, then plunge into iced water and leave till the eggs feel cool to the touch.
- Step 1: Carefully peel, taking care not to break the white, place on a tray with kitchen paper and keep in the fridge.
- Step 2: In a large bowl, combine all the dry ingredients with 30g cheddar and stir to mix.
- Step 3: In another bowl or jug, beat together all the wet ingredients, then add this to the dry ingredients and gently fold together to form a batter. It’s best to stop when you can still see a few small lumps of the dry mix so that you don’t over mix.
- Step 4: Chill mix for at least 30 minutes to set.
- Step 5: When ready to cook, heat your oven to 180C fan / 200C nonfan. Place large paper muffin moulds in a muffin tin then add 1 1/2 tbsp of the mix to each cup.
- Step 6: Remove the boiled eggs from the fridge, roll each one lightly in flour then place in the muffin batter, then add another 1tbsp of batter to cover.
- Step 7: Sprinkle the remaining cheddar cheese on top of each muffin, then bake for 15-17 minutes, or until golden on top.
