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A Perfect Pantry

Mini Corn Muffins with Coriander Pesto

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    • images/stories/recipes/Mini-Corn-Muffins-with-Coriander-Pesto.jpg
    • 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

    1. Preheat a fan forced oven to 170°C. Lightly grease 2 x 12 hole mini muffin pan with butter.
    2. 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.
    3. Spoon a heaped teaspoon amount of mixture into each muffin well and bake for 12 minutes. Allow to cool.
    4. Using a food processor, place the coriander, pine nuts, lemon, oil and parmesan into the processing bowl and pulse until it forms a paste.
    5. Serve the mini muffins with a small dollop of pesto.

    This recipe was developed using a Kambrook Appliance.

    APPLIANCES

    • Hot Top Mini-OvenHot Top Mini-Oven
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