Mini Corn Muffins with Coriander Pesto

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.