Pesto & Sundried Tomato Muffins


Pesto & Sundried Tomato Muffins

2 cups self raising flour
1/2 cup grated parmesan cheese
3/4 cup finely chopped sun dried tomatoes
2 eggs
1 cup buttermilk
1/2 cup Gwydir Grove Family Olive Oil
2 tablespoons of pesto
Preheat the oven to 180 C. Lightly oil a muffin tray.

Mix flour, Parmesan and sun dried tomatoes in a bowl. In a separate bowl, lightly whisk the eggs with the buttermilk, Olive oil and pesto.

Pour the wet ingredients into the flour mix and stir lightly until just combined.

Spoon into the muffin tray. Bake for 25 minutes or until cooked.

Cool on racks before serving.
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