Roasted Tomato & Pesto Muffins
Roasted Cherry Tomatoes:
250g cherry tomatoes, cut in half
2 Tbsp melted Lewis Road Creamery Salted butter
250 g self-rising flour
1 tsp each baking powder & salt
150g tasty cheese, grated
150g frozen corn, defrosted
30g fresh basil leaves, roughly chopped
2 large free-range eggs
1/3 cup olive oil
75g Lewis Road Creamery Salted Butter, melted
1 cup Lewis Road Creamery whole milk
¼ cup basil pesto
150g feta cheese, torn into chunks
Roasted cherry tomatoes (above)
Preheat your oven to 200°C. Line a baking tray with baking paper. Line a 12-hole muffin tin with paper liners.
Cut cherry tomatoes in half and arrange cut-side up on the prepared baking tray. Drizzle over melted butter and season with salt and pepper. Roast for about 20 minutes, until blistered and tender. Set aside to cool.
In a large bowl, whisk together flour, baking powder and salt. Add grated cheese, corn and basil and toss through the flour mixture. In a separate jug, whisk together the eggs, olive oil, melted butter, milk and basil pesto, until combined. Add to bowl with the dry ingredients and whisk together, until just combined. Divide batter evenly between the muffin tins. Top with a few roasted tomatoes and some chunks of feta. Season lightly with freshly cracked black pepper. Bake for about 25 minutes, until golden brown and cooked through.
Serve muffins warm with some extra Lewis Road Creamery butter.