Parmesan & Basil Mini Muffins
Parmesan & Basil Mini Muffins
Ingredients
- 2 cups self-raising flour
- 1 tsp baking powder
- 2 tbsp caster sugar
- 1 cup firmly packed basil leaves, finely chopped
- 1/2 cup finely grated parmesan cheese
- 1/4 cup coarsely grated cheddar cheese
- 3/4 cup milk
- 1/2 cup extra light olive oil
- 2 eggs
- 30 small basil leaves, extra
Instructions
- 1
Preheat oven to 200°C. Lightly grease a 12 x 1 1/2-tablespoon (30ml) capacity mini muffin pan.
- 2
Sift flour 2 cups self-raising flour and baking powder 1 tsp baking powder into a bowl. Stir in sugar 2 tbsp caster sugar, basil 1 cup firmly packed basil leaves, finely chopped, parmesan 1/2 cup finely grated parmesan cheese and cheddar 1/4 cup coarsely grated cheddar cheese. Whisk milk 3/4 cup milk, oil 1/2 cup extra light olive oil and eggs 2 eggs together in a jug. Add to dry ingredients. Use a large metal spoon to stir until just combined.
- 3
Spoon mixture into muffin holes to almost fill them. Press a basil 30 small basil leaves, extra leaf into top of each muffin. Bake for 8 to 10 minutes or until a skewer inserted into the centre of a muffin comes out clean. Stand for 5 minutes in pan before turning onto a wire rack. Repeat with remaining muffin mixture and basil leaves. Serve warm or at room temperature.
8 min
