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Sweetcorn Chilli and Basil Pesto and Egg Muffins

Prep 25 minutesCooking 20 minutes8 people

A lovely light lunch, snack or weekend brunch treat.

recipe

20 minutes

Lunch Recipes

Snack

Brunch Recipes

Easter Recipes

Vegetarian Recipes

Egg Recipes

Medium

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Ingredients

For the boiled eggs;

8 small/medium eggs

2tbsp flour to roll the eggs in

 

For the muffin mix[;

150g of plain flour

25g of semolina

1.5 tsp baking powder

1/2 tsp salt

50g of cheddar, grated

1/2 tsp black pepper

¼ tsp Spanish paprika

2 eggs

1/2 jar Chilli and Basil Pesto

175g of tinned sweetcorn, drained

50ml of extra virgin olive oil

100ml of milk

Instructions

  1. Place a large pan of water and bring to a boil. Make a small hole with the tip of a sharp knife in the base of each egg, then lower into the water and boil for 4 minutes. Drain, then plunge into iced water and leave till the eggs feel cool to the touch.
  2. Carefully peel, taking care not to break the white, place on a tray with kitchen paper and keep in the fridge.
  3. In a large bowl, combine all the dry ingredients with 30g cheddar and stir to mix.
  4. In another bowl or jug, beat together all the wet ingredients, then add this to the dry ingredients and gently fold together to form a batter. It’s best to stop when you can still see a few small lumps of the dry mix so that you don’t over mix.
  5. Chill mix for at least 30 minutes to set.
  6. When ready to cook, heat your oven to 180C fan / 200C nonfan. Place large paper muffin moulds in a muffin tin then add 1 1/2 tbsp of the mix to each cup.
  7. Remove the boiled eggs from the fridge, roll each one lightly in flour then place in the muffin batter, then add another 1tbsp of batter to cover.
  8. Sprinkle the remaining cheddar cheese on top of each muffin, then bake for 15-17 minutes, or until golden on top.

Included in this Recipe

Sun-Dried Tomato Pesto

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