A Perfect Pantry
Mini Corn Muffins with Coriander Pesto
- PREP TIME
5 min - COOK TIME
12 min - READY TIME
17 min - SERVINGS
5
Ingredients
- 2 corn cobs kernels removed
- 100 grams butter melted
- 1 1/2 cups plain flour
- 1 teaspoon baking powder
- 2 x 59g free-range eggs
- 160 milligrams milk
Pesto
- 2 cups coriander leaves
- 1/2 cup pinenuts lightly toasted
- 1/4 cup lemon juice
- 2 tablespoons peanut oil
- 1/4 cup parmesan grated
Directions
- Preheat a fan forced oven to 170°C. Lightly grease 2 x 12 hole mini muffin pan with butter.
- In a bowl, combine the corn, flour, baking powder, eggs, 50g butter and milk. Stir until the mixture comes together and set aside for 2 minutes.
- Spoon a heaped teaspoon amount of mixture into each muffin well and bake for 12 minutes. Allow to cool.
- Using a food processor, place the coriander, pine nuts, lemon, oil and parmesan into the processing bowl and pulse until it forms a paste.
- Serve the mini muffins with a small dollop of pesto.
This recipe was developed using a Kambrook Appliance.
APPLIANCES
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