This is a very versatile recipe, so try experimenting with different ingredients and flavours.
100g Carr’s Plain Flour
1½ tbsp Baking Powder
4 tsp Pesto
80g Parmesan (grated)
100g Courgette (finely grated)
A good handful Pine Nuts
1. Pre-heat the oven to 200˚C (Fan 180ºC, Gas Mark 6). You will need a 12 hole muffin tin and 12 paper cases2. Sift the flours together into a large bowl with the baking powder. In a jug, beat the eggs and milk and fold into the flour mix.
3. Stir in the pesto, parmesan, courgette and pine nuts. Stir into the mixture, but be careful not to over mix.
4. Divide the mixture equally into the muffin cases and place in the oven. Bake for approximately 20 mins. To test if ready, push a cocktail stick or cake tester into the centre of a muffin. If it comes out clean without any mixture on, they are ready. If not, place back into the oven for another 5 minutes.
Enjoy warm, keep in the fridge for up to 3 days or freeze them and use when needed.