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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

Chermoula

Chermoula

Fresh coriander and hand-picked parsley, blended with other traditional Mediterranean ingredients, including our Beldi preserved lemons, for a warm, intense flavour with a hint of citrus.

Balsamic Pearls

Balsamic Pearls

Tiny jelly-enclosed spheres of Balsamic vinegar that explode with flavour when you bite into them.

1.34 Balsamic Vinegar of Modena

1.34 Balsamic Vinegar of Modena

Sticky, sweet, beloved by Michelin star chefs, and a winner of 3 Great Taste stars

Barley Couscous

Barley Couscous

Our nutty high fibre couscous that has been awarded a Great Taste star in 2012.

White Condimento of Modena

White Condimento of Modena

Grape must and white wine vinegar combine into a rich sweet and sour flavour

Early Harvest Arbequina Extra Virgin Olive Oil

Early Harvest Arbequina Extra Virgin Olive Oil

Single varietal, stone crushed, cold extracted, Extra Virgin Olive Oil made from the first Arbequina olives of the season.

Category 1 Saffron

Category 1 Saffron

With good saffron, a little goes a long way. Just a pinch, steeped in a little hot water, gives deep colour and flavour to soups and stews.

Smoked Chilli Jelly

Smoked Chilli Jelly

A winner of two Great Taste Stars. It gives cheese boards an edge, or alternatively melt it in a pan to fry a smokey, spicy flavour into seafood. Storage condition: chilled

Extra Virgin Garlic Infused Oil

Extra Virgin Garlic Infused Oil

Drizzle over grilled meat or vegetables... or add deep flavour to grains

Taggiasca 3kg

Taggiasca 3kg

Ancient Ligurian varietal with a mellow, creamy taste. Chilled Product

Kalamata

Kalamata

Rich and fruity purple olives from the Peloponnese region of Greece. Storage condition: chilled

Italian Olive Mix

Italian Olive Mix

Nocellara, Bella di cerignola, Giarraffa & Nostraline - an olive mix of great pedigree Storage condition: chilled